Preheat the oven to 375°F. Grease a 2-quart baking dish with olive oil.
Arrange half the potato slices in the dish.Season each potato with a small drop of the pesto.
Top each potato with a slice of eggplant,zucchini, and onion. Using half the goat cheese, place a bit of cheese onto the top of each vegetable stack.
Pour half of the marinara over everything. Make a second layer of potatoes, pesto, vegetables, and sauce.
Lastly, drop mini dollops of the remaining 6ounces of goat cheese over the top of the lasagna.
Cover the dish with foil and bake for 45 minutes.Remove the foil and bake until the lasagna is bubbling and the top has browned,about 10 minutes.
If there is extra liquid in the dish after baking -remove liquid with a baster.