Pete's Frootique of Bedford, N.S., in the greater Halifax area, is the brainchild of Pete Luckett, Canada's popular TV fruit-and-vegetable expert. As well as fresh produce, the large store includes a juice bar, a butcher, a specialty British food shop and European deli and lunch counters. Many meals-to-go can be ordered from the deli counter and some of the favourites are shepherd's pie, Greek spinach pie and this vegetable "lasagna," which includes no noodles but layers of tasty oven-roasted vegetables. You can, of course, add lasagna noodles if you wish or a layer of other roasted vegetables, such as red peppers.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2003
- 2 eggplants (2 lb/1 kg total)
- 3 zucchinis (1 lb/500 g total)
- 1 red onion
- 4 portobello mushrooms (1 lb/500 g total)
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoon salt
- 3/4 teaspoons pepper
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups hot milk
- 1/4 teaspoon nutmeg
- 1 pinch cayenne pepper
- 1 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 1/2 cup shredded mozzarella cheese
Cut eggplants crosswise into 1/2-inch (1 cm) thick slices. Slice zucchini and onion into 1/4-inch (5 mm) thick rounds.
Slice off mushroom stems and reserve for another use. With spoon, scrape off gills from bottoms of caps; discard. Slice caps into 1/2-inch (1 cm) wide strips.
In large bowl, toss together eggplants, zucchini, onion, mushrooms, oil, 1 tsp (5 mL) of the salt and pepper. Place on 2 rimmed baking sheets; roast in 375°F (190°C) oven until tender and lightly browned, about 1 hour. Let cool.
Meanwhile, in saucepan, melt butter over medium heat; add flour and cook, stirring, for 1 minute. Gradually whisk in hot milk; stir in remaining salt, nutmeg and cayenne. Bring to boil, stirring; reduce heat and simmer, stirring often, until thickened, about 5 minutes. Remove from heat. Stir in ricotta, half of the Parmesan cheese, half of the basil and the parsley.
Arrange eggplants over bottom of two 8-inch (2 L) square glass baking dishes; top with one-third of the sauce. Layer zucchini over top; cover with half of the remaining sauce. Layer with onion, mushrooms, remaining sauce, mozzarella and remaining Parmesan cheese. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover with plastic wrap and refrigerate for up to 24 hours, or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator; add 10 minutes to covered baking time.)
Cover with foil; bake in 350°F (180°C) oven for 40 minutes. Uncover and bake for 20 minutes. Sprinkle with remaining basil. Let stand for 10 minutes before serving.
Nutritional facts <b>Per serving:</b> about
- Sodium 757 mg
- Protein 18 g
- Calories 387.0
- Total fat 25 g
- Cholesterol 63 mg
- Saturated fat 12 g
- Total carbohydrate 25 g
- Iron 11.0
- Folate 24.0
- Calcium 40.0
- Vitamin A 23.0
- Vitamin C 13.0