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Eggplant & Goat Cheese Lasagna

Posted Jan 20 2012 3:44pm

When it comes to dinner each night, I don’t like to take too many risks. After all, it’s currently my only meal of the day … so I want it to be really good!

But, you never know if a new recipe will work until you try it, right?


And boy, am I glad I tried making this lasagna! It’s grain-free and properly combined , and, even though I’d probably like to tweak it just a bit more… Austin proclaimed it “really, really GOOD.”

Good enough to go back for second, and third, helpings.

And good enough to share it with you all! :D

Makes an 8″x8″ pan


1 large eggplant
splash of balsamic vinegar

1 head cauliflower, or about 4-5 cups of florets
2 eggs
1/2 cup soft goat cheese (chevre)
1 teaspoon dried oregano
salt & pepper

1 teaspoon butter or coconut oil
2 cloves garlic, minced
half of an onion, chopped
1 pound assorted mushrooms
1/2 teaspoon ground cumin
salt & pepper

Jar of your favorite marinara sauce (I used Seeds of Change Marinara )
Goat Mozzarella, shredded


Preheat your oven to 400F. Then, like traditional lasagna, we must first prepare all of the “layers.”


Using a mandolin , slice the eggplant lengthwise into thin strips. You may peel it first, if you like, but I took the easy route and left the skin on.

Place the eggplant slices in a dish, and toss with a bit of balsamic vinegar (or lemon juice).

Set aside to let marinate.


Preparing the cauliflower ricotta is very similar to making cauliflower pizza dough!

Simply pulse the raw cauliflower florets in a food processor to make “rice.”

Then steam, strain, and SQUEEZE out the excess moisture.

Transfer the strained cauliflower rice to a mixing bowl, and add in the two beaten eggs, goat cheese, oregano, and a dash of salt and pepper.

Mix well, and set aside.

In a skillet over medium-low heat, melt the butter or coconut oil, and saute the garlic and chopped onions for about 5 minutes, or until translucent.

While the onions and garlic are cooking away, gently pulse the mushrooms in a food processor, until a “ground beef” like texture is achieved.

Add the ground mushrooms to the sauteed onions and garlic, and season with ground cumin, salt and pepper. Saute until tender.

The mushrooms will release some moisture, so be sure to strain well after cooking, and set aside.

Begin by adding a thin layer of marinara sauce to the bottom of your glass dish– this will prevent sticking.

Next, layer on the eggplant slices, followed by half of the cauliflower ricotta, followed by half of the mushroom meat, a drizzle of marinara sauce and a bit of shredded goat mozzarella. 

Repeat the layers, then top it all off with a final layer of eggplant slices, topped with more marinara and shredded goat mozzarella.

Bake in the oven, uncovered, for 45 minutes at 400F.

The finished lasagna should be firm, with a crispy layer of cheese on top!

Slice and serve hot!

Like I said, for making this recipe up as I went along, this lasagna turned out surprisingly well. I was afraid it might turn out too-watery, too-eggy, or too “healthy tasting,” but Austin assured me that he was quite content to eat the leftovers for dinner tonight! Always a good sign, since he’s not afraid to tell me when he doesn’t like a meal. Trust me on that one. ;)

Of course, that doesn’t mean this recipe couldn’t be “tweaked” to be even better! Next time, I might add in some chopped sun-dried tomatoes, for even more tomato flavor (without adding excess moisture), or perhaps a layer of roasted red peppers for an extra punch of flavor. And, if Austin were a fan of goat cheese, I’d probably add some extra “blobs” of that, too! (As it is printed above, the soft goat cheese blends into the “ricotta” layer without a strong, “goat-y” flavor.)

Let me know if you all give it a try!

I’ll be sure to keep you updated when we make it again, too. (I’ve also got another vegan version in mind!!!)

: What’s your favorite comfort food? Mine’s Italian, all the way! :D Pizza , lasagna , spaghetti and meatballs … I think I’ve nearly detox-ified all my favorites! What should I make next?

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