Eggplant and goat cheese lasagna
Eggplant and goat cheese lasagna features layers of tender eggplant, rich pasta sauce, and creamy goat cheese for a satisfying vegetarian dish. Perfect for dinner parties or family meals, this recipe offers a delightful twist on traditional lasagna.
Cook time 45 min
Prep time 15 min
Ingredients:
1 tsp vegetable oil1 eggplant
4 cups pasta sauce
10 oz goat cheese
Eggplant and goat cheese lasagna is a delightful twist on the traditional lasagna. It features layers of tender eggplant, rich pasta sauce, and creamy goat cheese, making it a perfect dish for dinner parties or a comforting family meal. This combination creates a satisfying and flavorful experience that vegetarians and meat-lovers alike can enjoy.
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplant lengthwise into 1/4-inch thick slices.
- Lightly sprinkle the slices with salt and let them sit for about 20 minutes. This will help draw out any bitterness.
- After 20 minutes, rinse the eggplant slices under cold water and pat them dry with a paper towel.
- Heat 1 teaspoon of vegetable oil in a large skillet over medium heat.
- Add the eggplant slices in batches and cook until they are tender and golden brown, approximately 3-5 minutes per side. Set the cooked slices aside on a plate.
- Spread a thin layer of pasta sauce at the bottom of an 8x8-inch (20x20 cm) baking dish.
- Place a layer of cooked eggplant slices over the sauce.
- Crumble about one-third of the goat cheese over the eggplant layer.
- Repeat the layers: spread another layer of pasta sauce, add another layer of eggplant slices, and crumble another third of the goat cheese.
- Finish with a final layer of sauce, eggplant, and the remaining goat cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and lightly browned.
- Remove the lasagna from the oven and let it rest for about 10 minutes before serving. This will help the layers set and make it easier to cut.
- Serve hot, and enjoy your delicious Eggplant and Goat Cheese Lasagna!
Eggplant and goat cheese lasagna is a hearty and delicious meal that brings together the creaminess of goat cheese with the rich flavors of eggplant and pasta sauce. By following these tips, you can create a dish that's sure to impress your family and friends. Serve it with a fresh salad or crusty bread for a complete and satisfying meal.
Eggplant and goat cheese lasagna FAQ:
Bake the lasagna covered with aluminum foil for 30 minutes at 375°F (190°C). Then, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and lightly browned.
An 8x8-inch (20x20 cm) baking dish is recommended for this eggplant and goat cheese lasagna, ensuring even cooking and proper layering.
Store any leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in the oven or microwave.
Yes, you can substitute the goat cheese with ricotta or cottage cheese, or even a dairy-free alternative if needed. Adjust the quantity based on taste and texture preference.
The eggplant should be tender and golden brown after cooking in the skillet, approximately 3-5 minutes per side. It should not be mushy but should easily yield to a fork.
Cooking Tips:
- Choose a firm and shiny eggplant for the best texture and flavor.
- Slice the eggplant evenly to ensure it cooks uniformly.
- You can salt the eggplant slices and let them sit for 30 minutes to remove any bitterness before cooking.
- Use a high-quality pasta sauce to enhance the overall flavor of the dish.
- Feel free to add other vegetables, like spinach or mushrooms, for extra nutrients and flavor.
- For a crispy top layer, sprinkle some grated Parmesan cheese or breadcrumbs before the final bake.
- Let the lasagna rest for a few minutes before serving to allow it to set properly.
Nutrition Facts
6 ServingsCalories 280kcal
Protein 14g
Carbohydrates 20g
Fiber 6g
Sugar 13g
Fat 18g
More recipes
Penne with black beans and spinach in a tomato sauce
Enjoy a healthy penne pasta dish with black beans and spinach in tomato sauce.
05 May 2026Gluten-free pasta with smashed tomatoes, peaches and mozzarella
A fresh gluten-free pasta with peaches, tomatoes, and mozzarella.
05 May 2026Coconut peanut tofu satay with red pepper spice
Grilled marinated tofu in a creamy coconut peanut sauce.
05 May 2026Steak with sauteed spinach & sweet potato wedges
Enjoy steak with sautéed spinach and sweet potato wedges for dinner.
05 May 2026Baked marinated ricotta
Enjoy baked marinated ricotta with herbs and olive oil, perfect for appetizers.
05 May 2026Chicken schnitzel with roasted vegetables
Crispy chicken schnitzel with roasted winter vegetables.
05 May 2026Rosemary & garlic roast chicken
Aromatic rosemary and garlic roast chicken for family dinners.
05 May 2026