Eggplant and Goat Cheese Lasagna

This was delicious, and incredibly easy!!! Instant favorite!

Super easy to make and delicious! I had some goat cheese I needed to use up. Now I need to buy more goat cheese! I served it with chicken on the side. Needs to cook the full hour. I will be putting this in our dinner rotation. Yummy!

This is fantastic!! Slice tour eggplant about 1/8” thick and line your pan, sprinkle with goat cheese (I used feta), drizzle with tour favorite marinara, repeat 3 times.

You definitely have to cook it longer. My eggplant was undercooked which I can’t stand. I covered it for the first 30 minutes and then uncovered it for the next 30 minutes. It was starting to brown too much on top but the eggplant was still not tender. Either saute it first or bake it (more work) or bake the whole casserole longer. It was just okay.

This recipe was delicious! I did, however, add 1 pound sautéed turkey breast with chopped onions to the mix to make it more substantial. The flavors melded very nicely together.

I made it exactly per the recipe and it was really good. I will make it again and may change the cheese to sliced mozzarella or fresh mozzarella. Thinking of adding one layer of cooked lasagne noodles for substance . Easy to make, delicious taste and easy to vary ingredients.

I followed the advice of other reviewers and added parmesan cheese to the layers. I also added crimini mushrooms that I needed to use up, and Grapevine Italian Street Fair seasoning. I baked it for 70 minutes. It was really good and I will definitely fix it again.

Add mushrooms

My changes were due to what Ihad on hand. First layer crumbled, seasoned goat cheese. Second layer shredded mozzarella. 1 small jar pizza sauce mixed with one can tomato soup, not condensed but serve “as is” kind. Sprinkled grated parm on top. I sweated the eggplant for 30 min. or so, then wiped dry before using. Cut it fairly thick, so only two layers fit. Yummy and easy. Just using mozzarella would be fine…and cheaper.

I made this tonight and it was awesome!! I lightly sprayed the sliced eggplant with olive oil, sprinkled some Montreal Steak seasoning and grilled them. Then coat the bottom of the dish with some marinara sauce instead of spraying it with cooking oil. Then layered with the grilled eggplants, marinara sauce and used goat cheese with garlic and herb instead of plain. My 14yr old son had two helpings. Highly recommend!

I made this with my own home made pasta sauce that included mushrooms and a yellow bell pepper. I made it a little spicier than most people do as I add curry powder, cayenne, and allspice. The allspice takes the bitterness of the tomatos away without the addition of sugar. It takes more sauce than the recipe specifies. I used 3/4 of a 4 quart pan full of sauce and just had enough to cover 4 layers of eggplant. I love it. Eggplant, goat cheese, and a tomato sauce is a great combination.

I love this recipe! The only change I made is using crumbled goat cheese. When I cut it into coins it was good but the cheese just didn’t melt and cover well. Using crumbled made sure there was a consistent flavor in every bite.

made it to the recipe! delicious but very rich – will defintely make again.

This wasn’t my favorite recipe. I needed to double it for my family and I added ground beef to homemade sauce. As I suspected, the goat cheese overpowered the entire dish. I love goat cheese but it was a bit much. I will make this again but with a variety of Cheeses to tone down the tartness of the goat cheese. I think this will be amazing with a mozzarella, goat cheese, Parmesan combo and sausage instead of ground beef.

I’m following Dr. Jason Fung’s high fat/low carb eating guidelines, which means no refined carbs like pasta. But I was craving lasagna so decided to try this recipe. Unfortunately, I left the goat cheese I had just bought, when my daughter and I went to town, in her car and she ended up taking it home with her. So I had to substitute mozzarella, and I also sprinkled some parmesan on top. I was bummed because I love goat cheese. But let me tell you, this came out simply amazing! I think if someone didn’t like this recipe it was because they used a sub par pasta sauce or they just don’t like goat cheese. High quality ingredients make all the difference. I used the tomato basil pasta sauce by Thrive Market. Their sauces are far and away the most delicious you can possibly imagine and I believe that is how I ended up with a three-ingredient restaurant quality dish. This recipe will be made every week in our house! Thank you for sharing this!

I don’t know that I would call it lasagna, because we really missed the noodles, but it was a delicious eggplant casserole. I used a three cheese sauce and sprinkled the top with a shredded Italian cheese blend that I needed to use up. The results were delicious and came together faster and easier than any lasagna I’ve ever made. I’ll make this again.

I always make a recipe as written the first time I make it. This was not very good. I should have salted the eggplant to draw out the water before I put it together. It was watery and even after an hour an a half it still wasn’t done in the middle. There are many was to make it to my liking but I might as well right my own recipe.

So good! And so easy! I only used 8 ounces of goat cheese.

So simple, but delicious! I only got three layers of eggplant in my 9×13.

Great simple recipe, first time using eggplant. Instead of canned sauce I made sauce by cooking up some garlic, onion and bell peppers with canned tomatoes. Made bigger portion with 2 eggplants and cooked for about 70 minutes.

This was incredible! I decreased the sauce and added slices of tomatoes with balsamic vinegar and olive oil. So good!!!! Leftovers will be made with and over easy egg for breakfast!