Smoky Roasted Pepper Lasagne (Print-Friendly Version)

Layers of smoky pepper, tangy tomato, and rich cheese make this vegetarian lasagne irresistible and comforting.

# Ingredients:

→ For the smoky pepper ragu

01 - 4 large red bell peppers
02 - 2 x 400 g tins San Marzano-style plum tomatoes
03 - 20 g dried porcini mushrooms
04 - 1 large red onion, diced
05 - 3 cloves garlic, minced
06 - 1 bay leaf
07 - 1 teaspoon chipotle flakes
08 - 250 g frozen Quorn mince
09 - 2 tablespoons extra virgin olive oil
10 - 1 teaspoon freshly ground black pepper
11 - 1 teaspoon fine sea salt

→ For the white sauce

12 - 50 g unsalted butter
13 - 50 g plain flour
14 - 600 ml whole milk
15 - 1 teaspoon smoked paprika
16 - 120 g mature cheddar cheese, grated
17 - 1/2 teaspoon fine sea salt
18 - 1/4 teaspoon freshly ground black pepper

→ Assembly

19 - 250 g dried or fresh lasagne sheets
20 - 150 g mozzarella cheese, torn
21 - 1 teaspoon unsalted butter, for greasing

# Steps:

01 - Preheat oven to 200°C. Place halved red peppers cut-side down on a lined baking tray and roast until skins are deeply charred and blistered, about 30 minutes.
02 - Cover roasted peppers with a clean kitchen towel and allow to steam for 10 minutes. Peel and discard the skins.
03 - Transfer peeled peppers and tinned tomatoes to a blender. Purée until completely smooth for a vibrant sauce base.
04 - Pour 200 ml boiling water over dried porcini mushrooms and let soak for 15 minutes. Reserve both mushrooms and soaking liquid.
05 - Heat olive oil in a wide pan over medium-low heat. Add diced red onion and cook until softened, about 6 minutes. Stir in minced garlic; cook until aromatic but not browned.
06 - Stir in frozen Quorn mince and cook with onion and garlic until no longer icy and lightly browned, about 5 minutes.
07 - Add the puréed pepper-tomato sauce, soaked porcini and their liquid, bay leaf, and chipotle flakes to the pan. Season with salt and black pepper. Simmer gently, uncovered, for 30 minutes, stirring occasionally, until thickened. Discard bay leaf.
08 - Melt butter in a saucepan over medium heat. Whisk in flour and smoked paprika to form a roux. Cook, whisking constantly, for 2 minutes. Gradually add milk, whisking thoroughly after each addition, until a smooth, thick sauce forms. Remove from heat and fold in grated cheddar. Season with salt and pepper.
09 - Grease a large baking dish with butter. Spread a layer of ragu, top with lasagne sheets, then spoon over white sauce. Repeat layering until all components are used, finishing with a layer of white sauce.
10 - Scatter torn mozzarella over the top. Bake in a 200°C oven, uncovered, for 30 minutes or until bubbling, golden, and crisp at the edges.
11 - Allow lasagne to rest at room temperature for 10 minutes before slicing. Serve hot with your choice of side salad or bread.

# Notes & Tips:

01 - Letting the lasagne rest ensures the slices hold their shape during serving.
02 - For optimal flavor, do not rush roasting the peppers; deeply charred skins yield maximum sweetness and smokiness.
03 - This dish is ideal for batch cooking and reheats excellently, retaining texture when reheated in the oven.
04 - Dried porcini contribute deep umami notes; if unavailable, substitute with fresh mushrooms and a dash of soy sauce.
05 - A vegan version can be prepared by replacing all dairy ingredients with plant-based alternatives.

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