Eggplant And Goat Cheese Lasagna Recipes

ROASTED VEGETABLE LASAGNA WITH GOAT CHEESE

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, summer squash, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 15 to 20 minutes, turning vegetables once, until crisp-tender.
• Meanwhile, spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time. In medium bowl, crumble chèvre into pesto; stir.
• Spread 1/2 cup pasta sauce in baking dish; top with 3 noodles. Layer with half the pesto mixture and 2 cups of the vegetables. Top with 3 more noodles. Top with 3/4 cup sauce and 1 cup shredded cheese blend. Top with 2 cups vegetables, 3 noodles, remaining half of pesto mixture, 2 cups vegetables, 3 noodles and 3/4 cup sauce. Sprinkle remaining 1 cup shredded cheese over top.
• Reduce oven temperature to 375°F. Bake uncovered 20 to 30 minutes or until hot. Let stand 10 minutes before cutting.

CLASSIC EGGPLANT LASAGNA RECIPE

Steps:

• Trim the top and bottom of the eggplants. Slice the eggplants lengthwise to 1/4" thick slices.
• Place the eggplant slices on a baking sheet and generously sprinkle with salt on both sides. Let the eggplants sit and "sweat" for about 45 minutes. Then Pat dry them completely and brush with 1 1/2 tbsp olive oil on both sides.
• Heat the oven to 400°F and once it's hot, bake the eggplants in the oven for 20 minutes.
• Meanwhile, heat the remaining olive oil in a large pan and saute onion until golden.
• Add in ground beef, salt, pepper, dried oregano and basil and cook it until brown, break it into pieces and you cook it.
• Once the ground beef is browned, add in tomato sauce and crushed tomatoes. Cook for a few more minutes. Turn the heat off and set it aside.
• In a large bowl, mix ricotta cheese with grated parmesan and egg. Set aside.
• Now it's time to assemble your eggplant lasagna. Preheat the oven to 375°F and coat a baking dish with cooking spray. Start by spreading a thin layer of meat sauce at the bottom of the dish. Top with roasted eggplant slices, spread some ricotta cheese mix on the eggplant. add some meat sauce on top, and finish with a thin layer of mozzarella cheese. Repeat these steps until you run out of the beef sauce, eggplant sliced and ricotta mix.
• Bake the eggplant lasagna in the oven for 40 minutes until the top gets all golden and bubbly.
• Let the lasagna cool for 15 to 20 minutes before you slice it.

EGGPLANT AND GOAT CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
• Pour one fourth of pasta sauce on top of eggplant layer.
• Dot pasta sauce layer with one fourth of goat cheese slices.
• Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
• Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

EASY EGGPLANT WITH GOAT CHEESE AND BASIL

Steps:

• Preheat oven to 450F.
• Peel the eggplants and slice them lengthwise into 1/3- inch thick pieces. Each eggplant should make about 6 slices.
• Using a silicone pastry brush or just your hands, brush the eggplant slices lightly with olive oil on both sides.
• Arrange the eggplant on a large baking tray and bake for about 20-25 minutes. (Depending on the size of your oven you may need to bake the eggplant in batches).
• Once the eggplant is baked, let it cool completely.
• Spread 1/2 tbsp of goat cheese onto half of the eggplant, just like you see in the photo below.
• Place 2 slices of tomato and 1 basil leaf on top of the goat cheese. Fold the eggplant in half. Garnish with basil leaves.

BAKED EGGPLANT WITH GOAT CHEESE

Steps:

• Preheat oven to 400*.
• Spray a baking sheet with a non-stick spray or brush with oil for the eggplant slices.
• Wash the eggplant and slice it into thick, 1-inch slices. You should have 4 to 6 nice slices. Optional step: With a sharp paring knife, remove the peel from each slice. The skin is edible but it can be tough in larger, more mature eggplants.
• Sprinkle the eggplant slices with the salt on both sides and place them in a colander or on a plate. This will draw away the excess water and remove any bitterness from the eggplant. Let the eggplant slices sit in the salt for 30 minutes.
• While the eggplant is draining add the butter and garlic to a small skillet and cook over medium heat until the garlic is fragrant. Add the bread crumbs to the skillet and stir to coat them in the butter. Continue to cook, stirring frequently until the Panko crumbs become golden brown (about 4 to 5 minutes). Transfer the breadcrumbs to a plate.
• Rinse the eggplant slices under cold water to remove the salt. Wipe each slice dry with a paper towel and set on a plate.
• In a shallow dish or pie plate, mix the egg white, whole egg, and salt. Set aside
• Arrange the plate with the eggplant slices, the plates of eggs, and bread crumbs for assembly.
• Dip one eggplant slice into the eggs and then the bread crumbs, pressing down so the crumbs adhere. Place on the baking sheet, repeat with the remaining slices.
• Transfer the baking sheet to the middle rack of the oven and bake for 20 minutes or until slightly soft.
• Remove from the oven and flip each slice over. Top each slice with basil and marinara sauce. Finally, add a slice of the softened goat cheese to each eggplant slice.
• Return the baking sheet to the oven and bake for an additional 10 minutes. If you want to brown the tops further, turn the oven temp to broil for the last 2 to 3 minutes. Serve immediately

LASAGNA WITH GOAT CHEESE FROM INA GARTEN

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.

GREEK-STYLE LAMB AND EGGPLANT LASAGNE

Steps:

• Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.
• Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.
• Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.
• Make meat sauce:
• In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.
• Make white sauce while meat sauce is cooking:
• In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.
• Preheat oven to 375°F.
• Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
• Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.
• Broil lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.