Creamy Goat Cheese Lasagna




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  • 2 T olive oil
  • salt & pepper
  • 1 small zucchini, thinly sliced
  • 1 baby eggplant, thinly sliced
  • 6 oz. crimini mushrooms, sliced
  • 6 oz. spinach, stems removed
  • 1 clove garlic, chopped
  • 8 oz. creamy goat cheese, classic
  • 1/3 cup fresh basil, chiffonade
  • 1 jar (26 oz.) high quality or homemade marinara sauce
  • ½ package of no boil lasagna noodles
  • 8 oz. shredded mozzarella cheese


  • Preheat oven to 350º F. 
  • In olive oil with salt and pepper to taste, sauté zucchini, eggplant, mushrooms and spinach for about 5 minutes over medium high heat. Remove from pan with slotted spoon and set aside. 
  • In a medium bowl, mix creamy goat cheese, basil and salt & pepper to taste until combined. Set aside. 
  • In an 8 in. square baking dish add a thin layer of marinara sauce. Add a layer of 2 noodles. Spread noodles with about 3 T of goat cheese mixture. Sprinkle a layer of about 1/3 of a cup of vegetables. Repeat layering process until vegetables, noodles, goat cheese mixture and sauce are all in the dish. 
  • Top with mozzarella cheese. Cover with foil and bake for 40–50 minutes. 
  • Remove foil and broil for about 2 minutes or until cheese is golden brown.