A gluten-free, vegetarian dish featuring caramelized eggplant and the freshest sweet, seasonal tomatoes!
2 large eggplants, sliced ½” thick
12 ounces crimini mushrooms, sliced
4 garlic cloves, minced
1 large egg
16 ounces ricotta cheese (we used Maplebrook)
3 ounces grated parmesan
5 ounces shredded mozzarella
2 ounces fresh basil, chopped
1 tsp oregano
4 Tbsp olive oil
Blake Hill’s Fresh Tomato Savory Jam
1
Preheat oven to 400°F and line two sheet trays with parchment paper
2
Place eggplant slices flat, in a single layer on the trays, brush with 2 Tbsp olive oil and sprinkle with salt and pepper
3
Bake 20-25 minutes, turning trays after 10 minutes to release some moisture for a tender and slightly caramelized eggplant
4
Remove eggplant trays from oven, and reduce oven temperature to 350°F
5
In a sauté pan, add remaining olive oil over medium-high heat and sauté garlic until fragrant, around 1 minute
6
Add sliced criminis to the pan, season with salt and pepper, cook until tender and remove from heat
7
In a medium bowl, combine ricotta cheese, basil, egg, parmesan, 1 tsp each salt, pepper and oregano
8
ASSEMBLING THE LASAGNA: Oil a casserole dish and make one layer of eggplant, then spread with Blake Hill’s Fresh Tomato Savory Jam, layer with mushrooms then ricotta mixture. Layer again with eggplant, Fresh Tomato Savory Jam, mushroom, and ricotta mixture and keep layering until casserole dish is full then finally top with mozzarella
9
Bake for 30-35 minutes until cheese is golden and bubbly
10
Serve with fresh green salad and Enjoy!
🎉 Free Jam Day!
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To redeem, add a jar of Cranberry Maple Medley to your cart, spend at least $10 (excluding shipping), and your free jar will magically be included in your order!
Available online and in store.
