Eggplant & Fresh Tomato Jam Lasagna

Eggplant & Fresh Tomato Jam Lasagna

A gluten-free, vegetarian dish featuring caramelized eggplant and the freshest sweet, seasonal tomatoes!

Serving Size: Serves 4

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



Preheat oven to 400°F and line two sheet trays with parchment paper


Place eggplant slices flat, in a single layer on the trays, brush with 2 Tbsp olive oil and sprinkle with salt and pepper


Bake 20-25 minutes, turning trays after 10 minutes to release some moisture for a tender and slightly caramelized eggplant


Remove eggplant trays from oven, and reduce oven temperature to 350°F


In a sauté pan, add remaining olive oil over medium-high heat and sauté garlic until fragrant, around 1 minute


Add sliced criminis to the pan, season with salt and pepper, cook until tender and remove from heat


In a medium bowl, combine ricotta cheese, basil, egg, parmesan, 1 tsp each salt, pepper and oregano


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


Bake for 30-35 minutes until cheese is golden and bubbly


Serve with fresh green salad and Enjoy!

Eggplant & Fresh Tomato Jam Lasagna

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