Best 2 Eggplant And Goat Cheese Lasagna Recipes
Indulge in a culinary journey with our delectable Eggplant and Goat Cheese Lasagna, a symphony of flavors that will tantalize your taste buds. This vegetarian lasagna is a masterpiece of Mediterranean cuisine, featuring layers of tender eggplant, creamy goat cheese, and a rich tomato sauce, all enveloped in velvety pasta sheets. Each bite offers a harmonious blend of textures and flavors, from the soft eggplant to the tangy goat cheese and the savory tomato sauce. This recipe is not only a feast for the senses but also a testament to the versatility of eggplant, transforming this humble vegetable into a star of the show. Accompanying this main course are two equally enticing recipes: a refreshing Eggplant Caprese Salad that bursts with the flavors of ripe tomatoes, mozzarella cheese, and basil, and a delightful Eggplant Parmesan that captures the essence of Italy with its crispy eggplant slices smothered in a flavorful tomato sauce and melted cheese. Prepare to embark on a culinary adventure with our Eggplant and Goat Cheese Lasagna, along with its delightful accompaniments.
Check out the recipes below so you can choose the best recipe for yourself!
EGGPLANT LASAGNA RECIPE
All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 14
Steps:
- Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
- Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
- Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
- While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
- Remove the eggplant from the oven. Lower the heat to 375 degrees F.
- Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
- Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
- Let the lasagna rest for 10 minutes before cutting and serving.
Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving
LASAGNA WITH GOAT CHEESE FROM INA GARTEN
I saw this on an episode of "Barefoot Contessa" and tried it for myself. It is the best. I do make variations on her recipe though.
Provided by Ms. DMAC
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
- Add the garlic and cook for 1 more minute.
- Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
- Add the Jar of Ragu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Nutrition Facts : Calories 655, Fat 39.2, SaturatedFat 20.5, Cholesterol 146.8, Sodium 1195.3, Carbohydrate 29.2, Fiber 1.3, Sugar 2.8, Protein 45.8
Tips:
- To ensure the lasagna is cooked evenly, pre-bake the eggplant slices before assembling the dish.
- Use a variety of cheeses to create a flavorful filling. A blend of goat cheese, ricotta, and Parmesan is a classic combination, but you can also experiment with other types of cheeses, such as mozzarella, cheddar, or fontina.
- Don't be afraid to add your own personal touch to the lasagna. For example, you could add some chopped spinach or mushrooms to the filling, or top the lasagna with a sprinkling of breadcrumbs or grated Parmesan cheese before baking.
- Let the lasagna rest for at least 15 minutes before slicing and serving. This will allow the flavors to meld and the lasagna to set.
Conclusion:
Eggplant and goat cheese lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a special occasion or a weeknight meal. With its combination of fresh ingredients and浓郁风味，这道菜一定会成为任何餐桌上的最爱。
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