Smoky Roasted Pepper Lasagne (Print Format)
Smoky roasted peppers, chipotle heat, and creamy cheese create a warming and satisfying vegetarian lasagne.
# Ingredients:
→ Vegetables
01 -
4 red peppers
02 -
1 red onion, diced
03 -
3 garlic cloves
→ Canned and Dried Goods
04 -
1 can plum tomatoes
05 -
1 cup dried porcini mushrooms
→ Spices and Seasonings
06 -
1 bay leaf
07 -
1 tsp chipotle flakes
08 -
1 tsp smoked paprika
09 -
Salt and pepper, to taste
→ Protein
10 -
1.3 lbs frozen Quorn mince
→ Pasta
11 -
15 lasagne sheets
→ Dairy
12 -
1.5 oz butter
13 -
1.5 oz flour
14 -
3 cups whole milk
15 -
5 oz cheddar cheese
16 -
3.5 oz mozzarella
# Steps:
01 -
Halve the red peppers and roast them in the oven at 400°F (200°C) for 30 minutes or until their skin is charred.
02 -
Steam the roasted peppers under a towel. Peel off the skins and blend them with the plum tomatoes until smooth.
03 -
Soak the dried porcini mushrooms in 1.5 cups of boiling water until softened.
04 -
Sauté the diced onion and minced garlic in a pan. Add the frozen Quorn mince and cook for 5 minutes.
05 -
Combine the pepper-tomato mixture, rehydrated mushrooms along with their liquid, bay leaf, and chipotle flakes. Simmer the mixture for 30 minutes.
06 -
Melt the butter in a saucepan. Stir in the flour and smoked paprika, then gradually whisk in the milk. Cook until thickened. Stir in the cheddar cheese until melted.
07 -
In a baking dish, alternate layers of ragu, lasagne sheets, and white sauce. Repeat until all components are used.
08 -
Top the final layer with mozzarella cheese and bake in the oven at 400°F (200°C) for 30 minutes, or until the top is golden and bubbly.
# Tips:
01 -
Ensure the Quorn mince is cooked thoroughly before adding to the ragu.
02 -
For best results, let the lasagne rest for 10 minutes before slicing.