Eggplant and Goat Cheese Lasagna: A Flavorful Twist on a Classic

Are you looking for a delicious and satisfying vegetarian alternative to traditional lasagna? This Eggplant and Goat Cheese Lasagna is a guaranteed crowd-pleaser! This recipe swaps pasta sheets for tender roasted eggplant slices, layered with creamy goat cheese, a vibrant tomato sauce, and plenty of fresh herbs. It’s a dish that’s both comforting and bursting with flavor, perfect for a weeknight dinner or a special occasion. Forget heavy, carb-laden lasagnas; this version is lighter, healthier, and packed with nutrients. The goat cheese adds a tangy creaminess that perfectly complements the earthy eggplant and the rich tomato sauce. Prepare to have your taste buds delighted!

## Why This Recipe Works

* **Flavor Combination:** The combination of eggplant, goat cheese, and tomato sauce is a match made in heaven. The goat cheese provides a tangy and creamy counterpoint to the earthy eggplant and the sweetness of the tomato sauce.
* **Healthier Alternative:** Using eggplant slices instead of pasta sheets makes this lasagna a lighter and healthier option without sacrificing flavor.
* **Versatile:** This recipe is easily adaptable. You can add other vegetables, such as zucchini or spinach, or substitute the goat cheese with ricotta cheese or a combination of cheeses.
* **Impressive Presentation:** Lasagna is always a crowd-pleaser, and this eggplant version is no exception. Its layers of vibrant colors and textures make it a visually appealing dish.
* **Make-Ahead Friendly:** You can assemble the lasagna ahead of time and bake it just before serving, making it perfect for entertaining.

## Ingredients You’ll Need

* **Eggplant:** 2 large eggplants, sliced into 1/4-inch thick rounds
* **Goat Cheese:** 12 ounces goat cheese, softened
* **Tomato Sauce:** 28 ounces crushed tomatoes, good quality
* **Onion:** 1 medium onion, chopped
* **Garlic:** 3 cloves garlic, minced
* **Olive Oil:** Extra virgin olive oil, for roasting and sautéing
* **Fresh Basil:** 1/4 cup fresh basil, chopped, plus extra for garnish
* **Fresh Oregano:** 1 tablespoon fresh oregano, chopped
* **Parmesan Cheese:** 1/2 cup grated Parmesan cheese, plus extra for topping
* **Salt and Pepper:** To taste
* **Optional:** 1/2 cup chopped fresh spinach, 1/2 cup ricotta cheese

## Step-by-Step Instructions

### 1. Prepare the Eggplant

Eggplant can sometimes be bitter, so it’s important to draw out the excess moisture before roasting. This step will help prevent a soggy lasagna.

1. **Slice the eggplant:** Using a sharp knife, slice the eggplants into 1/4-inch thick rounds. Aim for consistent thickness so they cook evenly.
2. **Salt the eggplant:** Place the eggplant slices in a colander and sprinkle generously with salt. Toss to coat evenly. Let the eggplant sit for at least 30 minutes to draw out moisture. You’ll notice beads of water forming on the surface.
3. **Rinse and dry:** After 30 minutes, rinse the eggplant slices thoroughly with cold water to remove the salt. Pat them dry with paper towels. The eggplant will be much more pliable now.

### 2. Roast the Eggplant

Roasting the eggplant gives it a delicious, slightly smoky flavor and ensures that it’s tender and cooked through before layering in the lasagna.

1. **Preheat the oven:** Preheat your oven to 400°F (200°C).
2. **Prepare baking sheets:** Line two large baking sheets with parchment paper. This will prevent the eggplant from sticking.
3. **Toss with olive oil:** In a large bowl, toss the eggplant slices with 2-3 tablespoons of olive oil. Season with salt and pepper.
4. **Arrange on baking sheets:** Spread the eggplant slices in a single layer on the prepared baking sheets. Avoid overcrowding the pan, as this will cause the eggplant to steam instead of roast.
5. **Roast:** Roast the eggplant for 20-25 minutes, flipping halfway through, until tender and lightly browned. Keep a close eye on them, as the cooking time may vary depending on your oven.
6. **Remove from oven:** Once roasted, remove the eggplant from the oven and set aside to cool slightly.

### 3. Prepare the Tomato Sauce

A flavorful tomato sauce is the heart of any good lasagna. This recipe uses a simple but delicious sauce made with crushed tomatoes, onion, garlic, and fresh herbs.

1. **Sauté the onion and garlic:** Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
2. **Add the crushed tomatoes:** Pour in the crushed tomatoes and bring to a simmer. Season with salt, pepper, and a pinch of sugar (optional, to balance the acidity of the tomatoes).
3. **Add the herbs:** Stir in the chopped fresh basil and oregano. Fresh herbs make a huge difference in the flavor of the sauce. If you don’t have fresh herbs, you can use dried herbs, but reduce the amount to about 1 teaspoon of each.
4. **Simmer:** Reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. Stir occasionally to prevent sticking.
5. **Taste and adjust seasoning:** Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or a touch more sugar.

### 4. Assemble the Lasagna

Now comes the fun part: layering all the delicious ingredients to create the lasagna!

1. **Preheat the oven:** Preheat your oven to 375°F (190°C).
2. **Prepare the baking dish:** Lightly grease a 9×13 inch baking dish with olive oil.
3. **Layer the ingredients:**
* **Bottom layer:** Spread a thin layer of tomato sauce over the bottom of the baking dish.
* **Eggplant layer:** Arrange a layer of roasted eggplant slices over the sauce, overlapping slightly to cover the bottom of the dish.
* **Goat cheese layer:** Crumble about one-third of the goat cheese over the eggplant layer. If using, sprinkle half of the spinach and half of the ricotta cheese over the goat cheese.
* **Parmesan layer:** Sprinkle a few tablespoons of grated Parmesan cheese over the goat cheese layer.
* **Repeat:** Repeat the layers (sauce, eggplant, goat cheese, Parmesan, spinach/ricotta if using) two more times, ending with a layer of tomato sauce on top.
4. **Top with Parmesan cheese:** Sprinkle the remaining Parmesan cheese over the top of the lasagna.

### 5. Bake the Lasagna

Baking the lasagna until it’s bubbly and golden brown is the final step to creating this delicious dish.

1. **Cover with foil:** Cover the baking dish tightly with aluminum foil. This will prevent the top from browning too quickly and ensure that the lasagna is heated through.
2. **Bake:** Bake the lasagna for 30 minutes.
3. **Remove foil:** Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly. The internal temperature should reach 165°F (74°C).
4. **Rest:** Let the lasagna rest for at least 10-15 minutes before cutting and serving. This will allow the layers to set and make it easier to slice.

### 6. Serve and Enjoy

Garnish with fresh basil leaves and serve warm. This Eggplant and Goat Cheese Lasagna is delicious on its own, or you can serve it with a side salad or some crusty bread. Enjoy!

## Tips and Variations

* **Use different cheeses:** Feel free to experiment with other cheeses, such as ricotta, mozzarella, or provolone. A combination of cheeses can add even more flavor and texture.
* **Add vegetables:** This recipe is easily adaptable to include other vegetables. Sliced zucchini, bell peppers, or sautéed mushrooms would all be great additions.
* **Make it spicy:** Add a pinch of red pepper flakes to the tomato sauce for a little heat.
* **Use jarred tomato sauce:** If you’re short on time, you can use a good quality jarred tomato sauce instead of making your own. Just be sure to choose a sauce that you enjoy the flavor of.
* **Add meat:** While this recipe is vegetarian, you can easily add meat if you like. Cooked ground beef, Italian sausage, or shredded chicken would all be delicious additions. Layer the meat between the eggplant and goat cheese layers.
* **Make it gluten-free:** This recipe is naturally gluten-free if you use only eggplant in place of noodles. Double-check the ingredients of your tomato sauce or other additions to be sure they are also gluten-free.
* **Use a mandoline:** A mandoline slicer can help you achieve even and consistent eggplant slices, which will ensure that they cook evenly.
* **Don’t skip the salting step:** Salting the eggplant is crucial for drawing out excess moisture and preventing a soggy lasagna. Don’t skip this step!
* **Let it rest:** Allowing the lasagna to rest for at least 10 minutes before cutting is essential for the layers to set and prevent it from falling apart.

## Serving Suggestions

This Eggplant and Goat Cheese Lasagna is a complete meal on its own, but here are a few serving suggestions to make it even more special:

* **Side Salad:** A simple green salad with a light vinaigrette is the perfect accompaniment to this rich and flavorful lasagna.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious tomato sauce.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts would be a healthy and delicious side dish.
* **Garlic Bread:** Garlic bread is always a crowd-pleaser and pairs perfectly with lasagna.
* **Wine Pairing:** A light-bodied red wine, such as Pinot Noir or Chianti, would complement the flavors of the lasagna.

## Storage and Reheating Instructions

* **Storage:** Leftover lasagna can be stored in the refrigerator for up to 3-4 days. Store it in an airtight container or wrap it tightly in plastic wrap.
* **Reheating:** To reheat, preheat the oven to 350°F (175°C). Cover the lasagna with aluminum foil and bake for 20-25 minutes, or until heated through. You can also reheat individual slices in the microwave.
* **Freezing:** Lasagna can be frozen for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil. To thaw, place it in the refrigerator overnight. Reheat as directed above.

## Nutrition Information (Approximate)

* Calories: 450-550 per serving
* Protein: 20-25 grams
* Fat: 30-40 grams
* Carbohydrates: 30-40 grams

*Note: Nutritional information may vary depending on the specific ingredients and serving sizes used.*

## Conclusion

This Eggplant and Goat Cheese Lasagna is a delicious and satisfying vegetarian dish that’s perfect for any occasion. With its layers of tender roasted eggplant, creamy goat cheese, and vibrant tomato sauce, it’s sure to become a new favorite. So, gather your ingredients and get ready to enjoy a flavor-packed twist on a classic comfort food! It’s a great way to use up those late-summer eggplants and impress your family and friends with your culinary skills. Enjoy!