Eggplant and Goat Cheese Lasagna

4.5

(73)

55 Reviews

7 Photos

This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. It is delicious!!!

Submitted by Kimberly L

Published on April 2, 2019

7

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

cooking spray
1 large eggplant, sliced into 1/4 inch rounds
1 (28 ounce) jar garden vegetable pasta sauce
1 (11 ounce) log goat cheese, sliced

Directions

Preheat oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch baking dish with cooking spray.
Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
Pour one fourth of pasta sauce on top of eggplant layer.
Dot pasta sauce layer with one fourth of goat cheese slices.
Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

Nutrition Facts (per serving)

328	Calories
19g	Fat
26g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 328
% Daily Value *
Total Fat 19g	24%
Saturated Fat 12g	58%
Cholesterol 43mg	14%
Sodium 802mg	35%
Total Carbohydrate 26g	9%
Dietary Fiber 7g	26%
Total Sugars 16g
Protein 15g	29%
Vitamin C 5mg	6%
Calcium 192mg	15%
Iron 2mg	11%
Potassium 755mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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