Grilled vegetable lasagne

A week of packed lunches - Wednesday.

Ingredients (serves 2):
6 strips dried lasagne pasta
1 medium eggplant
1 red bell pepper
1 yellow bell pepper
1 green pepper
1 tbsp butter
1 large onion, sliced
8 fresh button mushrooms, halved
2 cups canned tomato pasta sauce
3 cups mozzarella cheese
1/2 tbsp olive oil
2 tsp dried coriander

Cream sauce:
1 cup thick cream
1 tsp grated nutmeg
1/2 cup evaporated milk

Method:
1. Cook the lasagne according to the instructions on the packet.
2. Turn the gas hob to a medium flame and place a wire rack over it. Put the eggplant and all the bell peppers on the wire rack and char both sides. Once the skin is blackened, remove from the fire and place in a bowl. Seal the bowl with cling wrap for 20 minutes. Uncover and remove the charred skin with your fingers. Slice the vegetables.
3. In a pan, heat up the butter and saute the onions and mushrooms.
4. In another pan, prepare the cream sauce: add the cream, then stir in the nutmeg powder and evaporated milk.
5. To assemble the lasagne, place a strip of cooked lasagne pasta at the bottom of an oiled oven-proof pan. Layer the ingredients in this order: onions and mushrooms, grilled vegetables, tomato pasta sauce, cream sauce and cheese. Top with another strip of pasta and repeat. Finish with a layer of cheese.
6. If you are assembling the lasagne the night before, cover the uncooked portion with cling wrap and keep it in the refrigerator. Just before baking, drizzle with oilve oil and dried coriander. Bake in an oven at 175 deg C for 25 minutes until the top is golden brown.

Tips:
You can also grill the veggies for 20 minutes in a 175 deg C oven.

Recipe source: Simply Her magazine (Jan 2008)