Smoky Roasted Pepper Lasagne

Smoky Roasted Pepper Lasagne is my go-to vegetarian comfort dish whenever I want to impress a table of friends or bring warmth to a quiet family dinner. The sweetness from roasted peppers melts into fire-roasted tomato sauce, while chipotle flakes and smoked paprika layer in that irresistible smoky depth – this is definitely not your average lasagne.

Every time I make this recipe my kids fight over the crispy baked edges and my husband swoons at the luscious cheese topping. This dish first became a winter staple during our year of meatless Mondays and has remained an all-time favorite ever since.

Ingredients

• Red bell peppers: The star ingredient for deep sweetness and roasted flavor Look for bright firm peppers for best results
• Canned plum tomatoes: Give the sauce body and classic Italian touch San Marzano style tomatoes work especially well
• Dried porcini mushrooms: Add earthy richness to the ragu Choose plump pieces and soak in very hot water
• Red onion: Gives the sauce a sweeter base than yellow or white onions
• Garlic: Essential for aromatic warmth Use fresh and avoid pre-chopped jars for best flavor
• Bay leaf: Infuses a subtle herbal background Remove before layering
• Chipotle flakes: Bring smoky and gentle heat Start with less if you want less spice
• Quorn mince: Provides hearty texture and protein A freezer staple for quick vegetarian meals
• Lasagne sheets: Use dried for structure or fresh sheets for extra tenderness
• Butter: Creates luscious white sauce Opt for good quality creamy butter
• Flour: Thickens your béchamel sauce and creates a smooth base
• Whole milk: The key to a silky creamy sauce Use full-fat milk for best taste
• Smoked paprika: Doubles down on the smoky layers Choose high-quality Spanish paprika
• Cheddar cheese: Melts into sharp tang in the white sauce Grate freshly for best melting
• Mozzarella: finishes the bake with gooey bubbles and stringy charm
• Salt and pepper: To balance and brighten all the other flavors Freshly ground pepper adds more aroma

Step-by-Step Instructions

Roast the Peppers:

Place halved red peppers cut side down on a baking tray Roast in a 400 degree oven until skins are deeply charred and blistered about 30 minutes

Steam and Peel:

Immediately cover the roasted peppers with a towel and let them steam for 10 minutes Peel off the skins which should slip away easily

Blend the Sauce:

Add peeled peppers and canned tomatoes to a blender Puree until completely smooth This mixture forms the vibrant smoky base of your ragu

Soak Porcini Mushrooms:

Pour boiling water over porcini mushrooms and let them soften for at least 15 minutes Reserve the flavorful soaking liquid

Sauté Onion and Garlic:

Gently cook diced red onion in olive oil over medium low heat until very soft roughly 6 minutes Stir in minced garlic and let it cook until fragrant do not let it brown

Build the Meatless Base:

Stir in frozen Quorn mince to the onion and garlic Cook together until the mince is no longer icy and just beginning to brown about 5 minutes

Simmer the Ragu:

Pour in the blended pepper and tomato mixture Add the soaked mushrooms along with their liquid Add bay leaf and chipotle Simmer gently uncovered for 30 minutes until thickened stirring occasionally

Prepare the White Sauce:

In a saucepan melt butter over medium heat Whisk in the flour and smoked paprika to form a roux Cook for 2 minutes to remove raw flour taste Gradually whisk in milk a little at a time until a thick creamy sauce forms Remove from heat and stir in grated cheddar cheese until fully melted

Assemble the Lasagne:

Begin layering in a buttered baking dish Start with ragu then lasagne sheets then white sauce and repeat until all ingredients are used up Aim for at least three layers ending with white sauce

Bake to Perfection:

Scatter torn pieces of mozzarella all over the top Bake at 400 degrees uncovered until bubbly and golden with crisp brown edges about 30 minutes

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Roasting the peppers brings out an amazing smoky sweetness you just cannot fake My favorite memory is letting my daughter help peel the roasted peppers as the kitchen filled with that sweet aroma

Storage Tips

Leftovers keep perfectly in the refrigerator for up to four days I like to portion slices into containers so weekday lunches are grab and go To reheat microwave is fine but oven brings back the best texture

Ingredient Substitutions

You can swap out Quorn mince for any plant-based ground alternative or skip it for lots of sautéd mushrooms If you cannot find dried porcini use fresh cremini mushrooms with a splash of soy sauce For a vegan version opt for plant-based cheese and plant milk

Serving Suggestions

A wedge of this lasagne pairs beautifully with a crisp green salad and a punchy vinaigrette My family loves it with garlicky steamed broccoli or simply a slice of rustic bread to mop up the sauce

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Cultural Context

This recipe is inspired by classic Italian lasagne al forno but with a smoky vegetarian twist Roasting peppers is a tip I picked up from southern Italian cooks who love building flavor without heavy meat sauces

Recipe FAQs

→ How do I roast the peppers for maximum smokiness?

Halve red peppers and roast them at high heat until skins are charred, then steam under a towel to loosen skins for easy removal.

→ Can I use regular mushrooms instead of porcini?

Yes, but dried porcini add a deep, earthy flavor. Fresh mushrooms work, though the flavor will be lighter.

→ What gives the lasagne its smoky flavor?

Smoked paprika and chipotle flakes infused into the sauce, alongside roasted peppers, deliver the signature smokiness.

→ Is there a dairy-free alternative for the white sauce?

You can use plant-based butter, flour, non-dairy milk, and vegan cheese for a dairy-free version of the sauce.

→ Can this lasagne be made ahead of time?

Yes, assemble the dish in advance and bake when ready to serve. It can also be frozen and reheated as needed.