Smoky Roasted Pepper Lasagne

Smoky Roasted Pepper Lasagne is my signature vegetarian comfort bake for chilly evenings and potluck gatherings alike. Charred sweet peppers meld with robust tomatoes and earthy porcini to make each layer flavor-packed. Chipotle and smoked paprika deliver gentle warmth and just the right amount of smoky depth. Finished with bubbling cheese, this lasagne never lasts long at my table.

The first time I baked this my kids raced for the slices with golden cheesy edges and my husband could not stop eating the bubbling top layer. It started as a Meatless Monday experiment and quickly became a tradition for our winter suppers.

Ingredients

• Red bell peppers: Deliver deep sweetness and a mellow roasted flavor Choose peppers that are firm and heavy for their size with shiny skin
• Canned plum tomatoes: Form the ragu’s classic base San Marzano tomatoes bring extra richness and a touch of sweetness
• Dried porcini mushrooms: Provide earthy and meaty notes in the filling Plump whole pieces soften best and bring out umami flavor
• Red onion: Adds a gentle sweetness Use fresh heavy onions for juiciness
• Garlic: Brings essential warmth and fragrance Press or finely mince cloves just before cooking for biggest flavor impact
• Bay leaf: Lends herbal fragrance and rounds out the base Always discard before layering the bake
• Chipotle flakes: Offer deep smoky notes with mild heat Start with a pinch and adjust to taste
• Quorn mince: Brings protein texture and substance without meat Keep a bag in the freezer for weeknight cooking
• Lasagne sheets: Either dried or fresh work well Dried sheets give strength while fresh sheets make for softer bites
• Butter: Builds the roux for that indulgent white sauce Seek out creamy European-style butter for best melt
• Flour: Thickens the béchamel Aim for unbleached all-purpose for a smooth sauce
• Whole milk: Adds silkiness to the white layer Full fat gives the richest taste and texture
• Smoked paprika: Layers in extra smokiness Look for high-quality Spanish pimentón for the most flavor
• Cheddar cheese: Balances sharpness and melts smoothly Hand grate for best melt and flavor
• Mozzarella: Finishes the bake with gooey golden appeal Opt for balls of mozzarella you can tear for best texture
• Salt and pepper: Essential to bring all the flavors together Use fine sea salt and fresh cracked black pepper

Step-by-Step Instructions

Roast The Peppers:

Place halved red peppers cut side down on a lined baking tray and roast in a preheated 400 degree oven until the skins are intensely charred and wrinkled about 30 minutes

Steam And Peel:

Cover the hot peppers with a clean towel straight from roasting and let them steam for ten minutes to loosen skins Peel away the skins gently they should practically slip off

Blend The Sauce:

Combine the peeled roasted peppers and canned plum tomatoes in a high-speed blender Puree until velvety smooth for a vivid savory sauce

Soak Porcini Mushrooms:

Pour boiling water over the porcini in a bowl Let them soak and plump for at least fifteen minutes Keep both mushrooms and their soaking liquid for the ragu

Sauté Onion And Garlic:

Finely chop the red onion and soften in olive oil over medium low heat for about six minutes until translucent but not browned Add minced garlic and cook one minute more for aromatic depth

Build The Meatless Base:

Add frozen Quorn mince to the onion and garlic Let it cook together until thawed and lightly sizzling This adds heartiness and soaks up flavor

Simmer The Ragu:

Stir in blended roasted pepper sauce the soaked porcini with their liquid bay leaf and chipotle flakes Simmer gently with lid off for thirty minutes to thicken and concentrate flavor Stir regularly to avoid sticking

Prepare The White Sauce:

Melt butter in a saucepan over medium heat Whisk in flour and smoked paprika for a roux Cook and stir for two minutes to cook away flour taste Gradually whisk in whole milk until a thick glossy sauce forms Off the heat fold in freshly grated cheddar until melted

Assemble The Lasagne:

Butter a baking dish Begin with a layer of ragu then cover with lasagne sheets followed by a layer of white sauce Repeat the layering at least three times ending with a final white sauce layer

Bake To Perfection:

Scatter torn mozzarella over the top and bake uncovered at 400 degrees until bubbling and golden brown on top Usually takes about thirty minutes The edges should be crisp and cheese molten

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The best part of this dish for me is always peeling those blackened peppers while their sweet aroma fills the room My youngest loves to help with this step and it makes every batch feel like a family project

Storage Tips

This lasagne stores beautifully in the fridge for up to four days I like to wrap individual pieces for fast reheating at lunch The microwave is quick but reheating in the oven at a low temperature brings back the crisp top and soft center perfectly

Ingredient Substitutions

Swap in your favorite frozen plant-based mince or even sautéed mushrooms for Quorn If dried porcini are out of reach chopped fresh cremini with a dash of soy sauce will mimic the depth For vegan needs choose oat or almond milk and meltable vegan cheeses

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Serving Suggestions

Serve generous squares alongside a zingy salad with lemon vinaigrette For bigger gatherings roasted broccoli or pan-fried zucchini makes a bright contrast My husband swears by a slice of sourdough bread to mop up every bit of the sauce

Cultural Context

Classic Italian lasagne inspired this base but the smoky pepper twist is a nod to southern Italian cooks who use roasted vegetables for boost without meat It is a true crowd-pleaser and perfectly suited to modern plant-based family meals

Frequently Asked Questions About the Recipe

→ How do you get a smoky flavor in lasagne?

Charring red peppers, using smoked paprika, and adding a dash of chipotle flakes create a deeply smoky, robust flavor throughout the layers.

→ Can I substitute fresh mushrooms for dried porcini?

Fresh mushrooms work, but dried porcini deliver a richer, earthier flavor. If subbing, boost umami with a dash of soy sauce.

→ Are there vegan alternatives for the cheese and milk?

Yes, plant-based cheese and non-dairy milk create a deliciously creamy sauce, and vegan butter works well for the base.

→ What’s the best way to roast peppers?

Halve the peppers, roast skin-side up at high heat until charred, then steam covered to loosen skins before peeling.

→ Can this lasagne be made in advance?

Absolutely! Assemble up to a day ahead and chill, then bake fresh. It also freezes well for later convenience.

→ Which sides pair best with smoky lasagne?

Serve with crisp green salad, garlicky vegetables, or rustic bread to soak up every bit of the luscious sauce.