Recipes and Cooking Three-Cheese Lasagna 4.0 (3) Add your rating & review The ricotta cheese in this popular main dish recipe will have a slightly grainy texture when cooked into the lasagna. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Bake Time: 35 mins Stand Time: 15 mins Total Time: 1 hrs 40 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 medium eggplants (2 lb.), chopped (11 cups) 2 large red onions, halved crosswise and thickly sliced (about 2 cups) 2 cloves garlic, minced 1 cup snipped fresh sweet basil or purple basil ¼ cup olive oil 12 dried lasagna noodles 8 ounce Gruyere cheese, finely shredded (2 cups) 1 15 ounce carton ricotta cheese 12 ounce goat cheese (chevre) 1 cup whipping cream 2 eggs ½ teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper 2 teaspoon finely shredded lemon peel Directions Preheat oven to 450 degree F. In a roasting pan combine eggplant, onion, and garlic. Add 1/2 cup of the snipped basil and the oil; toss to coat. Roast, uncovered, for 30 to 35 minutes or until vegetables are very tender, stirring once; set aside. Meanwhile, cook lasagna noodles according to package directions; drain and set aside. For filling, in a food processor bowl* combine 1-1/2 cups of the Gruyere cheese, the ricotta cheese, goat cheese, whipping cream, eggs, salt, black pepper, and crushed red pepper. Cover and process until just combined. Reduce oven temperature to 375 degree F. Spoon one-third of the eggplant mixture evenly in the bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer with 4 noodles and one-third of the filling. Repeat layers twice, starting with eggplant and ending with filling. Sprinkle with remaining 1/2 cup Gruyere cheese. Cover with nonstick aluminum foil. Bake for 20 minutes; uncover and bake 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving. Sprinkle top with 1/2 cup basil and the lemon peel. Makes 12 servings. Tips Prepare lasagna as directed but do not bake. Cover and refrigerate up to 24 hours. Bake, covered, in a 375 degree F oven for 40 minutes; uncover and bake 20 to 25 minutes more or until heated through. Let stand 15 minutes before serving. Top as directed above. *Note: If you do not have a food processor, combine filling ingredients in a large bowl. Beat with an electric mixer on low speed until combined. Rate it Print Nutrition Facts (per serving) 439 Calories 30g Fat 23g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 439 % Daily Value * Total Fat 30g 38% Saturated Fat 16g 80% Cholesterol 114mg 38% Sodium 315mg 14% Total Carbohydrate 23g 8% Protein 20g Vitamin C 3.5mg 18% Calcium 343.3mg 26% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.