Eggplant & Goat Cheese Lasagna


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?

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!

Eggplant & Goat Cheese Lasagna
Makes an 8″x8″ pan

Ingredients:

For the “Noodles

1 large eggplant
splash of balsamic vinegar

For the “Cauliflower Ricotta

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

For the Mushroom “Meat

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

For Assembling

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

Directions:

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

Let’s begin with the noodles:

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.

For the Cauliflower Ricotta:

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.

For the Mushroom “Meat:”

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.

Now, it’s time to layer everything together!

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!

4.67 from 3 votes
Print
Eggplant & Goat Cheese Lasagna
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hrs 10 mins
 

A grain-free, vegetarian alternative to traditional lasagna!

Course: Main Course
Servings: 6
Calories: 131 kcal
Author: Detoxinista.com
Ingredients
For the "Noodles"
  • 1 large eggplant
  • splash of balsamic vinegar
For the "Cauliflower Ricotta"
  • 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
For the Mushroom "Meat"
  • 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
For Assembling
  • Jar of your favorite marinara sauce (I used Seeds of Change Marinara)
  • Goat Mozzarella , shredded
Instructions
  1. Preheat your oven to 400F. Then, like traditional lasagna, we must first prepare all of the "layers."
For the noodles:
  1. 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.
For the Cauliflower Ricotta:
  1. Pulse the raw cauliflower florets in a food processor to make "rice." Then steam, strain, and SQUEEZE out the excess moisture, leaving the cooked rice fairly dry.
  2. 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.
For the Mushroom "Meat" Layer:
  1. 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.
  2. While the onions and garlic are cooking away, gently pulse the mushrooms in a food processor, until a "ground beef" like texture is achieved.
  3. 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.
To Assemble:
  1. Begin by adding a thin layer of marinara sauce to the bottom of your glass dish-- this will prevent sticking.
  2. 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.
  3. Repeat the layers, then top it all off with a final layer of eggplant slices, topped with more marinara and shredded goat mozzarella.
  4. Bake in the oven, uncovered, for 45 minutes at 400F.
  5. The finished lasagna should be firm, with a crispy layer of cheese on top!
  6. 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!

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

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Comments

Christine

This was amazing. I did not have mushrooms so I added pesto to the cauliflower layer and feta because I didn’t have goat cheese. Trader Joes just started carrying frozen organic cauliflower already pulsed so really this came together in no time. Thank you – you are a genius I love your recipes!

Shari

I can’t find goat mozzarella where I live. Any other substitution ideas? Maybe just crumble goat cheese throughout and on top??

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