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I always lean on Smoky Roasted Pepper Lasagne when I want an easy, feel-good veggie meal that’ll wow a crowd or make a cozy night at home extra special. Roasting peppers gives this dish a rich, sweet backdrop, and blending in fire-roasted tomatoes with bold chipotle and smoked paprika cranks up those tasty smoky layers – forget bland lasagnas, this one turns heads.
Anytime this lands on the table, my husband raves about the creamy cheesy topping while my kids battle for those crunchy browned edges. We started making it way back when we tried Meatless Mondays in winter, and honestly, now nobody ever gets tired of it.
Irresistible Ingredients
- Mozzarella: Brings melt and gooey stretch to your top layer at the very end
- Cheddar cheese: Sharp bite in the sauce – always grate yourself for extra meltiness
- Smoked paprika: Adds earthy-smoky vibes for a whole new depth Spanish paprika is amazing for this
- Whole milk: Creamy milk gives that sauce extra silkiness Full-fat only, trust me
- Flour: Makes the white sauce smooth and thick with just a tablespoon or two
- Butter: The magic that turns flour and milk into a dreamy sauce Use good stuff!
- Lasagne sheets: Dried for sturdiness, or go for pre-made fresh if you want it plush
- Quorn mince: Hearty plant protein you can keep on ice Easy and filling
- Chipotle flakes: They bring a gentle fire and smokiness; start with a pinch, you can add more later
- Bay leaf: Adds faint herbal notes Just pull it out before layering
- Garlic: Fresh garlic is non-negotiable for that cozy background flavor Skip the jar stuff
- Red onion: Sweeter than your average onion, makes a mellow base
- Dried porcini mushrooms: Deep mushroom flavor, soak in boiling water for best results
- Canned plum tomatoes: Rich sauce base – San Marzano gives a classic taste
- Red bell peppers: Bright and firm peppers work best, they bring that jammy, roasted flavor
- Salt and pepper: Brighten and balance everything Use sea salt and crack the pepper fresh if you can
Epic How-To Guide
- Bake Until Bubbling
- Top everything with heaps of mozzarella and bake uncovered at 400 degrees until it’s super bubbly and brown at the edges, usually around 30 minutes
- Layer Everything Up
- Start with a thin spread of ragu in a greased dish, add pasta sheets, then layer on your béchamel and keep going until you run out Always cap with sauce on top
- Make That Cheese Sauce
- Melt butter, whisk in flour and paprika to a smooth, thick paste for about 2 minutes. Slowly add milk, whisking constantly, then stir in cheddar after taking it off the heat
- Simmer That Veggie Ragu
- Add your blended pepper and tomato purée, pour in the mushroom soaking liquid and mushrooms, the bay leaf, and chipotle. Cook on low for 30 minutes – don’t forget to stir so it thickens nicely
- Brown the Quorn
- Chuck Quorn into the pan with the sautéed onion and garlic. Let it lose the chill and get a touch of color, about 5 minutes
- Get Onion and Garlic Going
- Cook diced red onion super gently in olive oil until it’s soft, about 6 minutes. Stir in minced garlic for just a minute or two
- Prep the Porcini
- Steep dried mushrooms with boiling water for 15 minutes or so, hold onto that soaking liquid!
- Blend Peppers and Tomatoes
- Add roasted, peeled peppers and canned tomatoes to your blender and blitz until smooth – this is your smoky ragu starter
- Steam & Peel Skins
- Cover the roasted peppers with a kitchen towel while they’re hot; after 10 minutes, skins will come right off
- Roast Peppers
- Put halved red peppers, cut side down, on a baking sheet and roast at 400 until they’re deeply blistered, about half an hour
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Roasting those peppers unlocks the yummiest smoky sweetness – you seriously can’t fake it. One of my favorite moments is watching my kid peel the skins off, filling the kitchen with that dreamy roasted smell.
Keeping Leftovers Fresh
This dish holds up for four days in the fridge. I slice it up before storing, that way lunch is just grab-and-go. Warm it up in the microwave if you’re in a hurry, but the oven keeps it crispy if you have time.
Swaps You Can Make
Go with any other plant-based mince if Quorn isn’t your thing, or just use a bunch of sautéed mushrooms. Can’t track down dried porcini? Fresh cremini with a bit of soy sauce works well too. For a totally dairy-free dish, just pick vegan cheese and plant-based milk instead.
What To Serve It With
A chunky slice goes so well with a crisp salad tossed in tangy dressing. We also love it with steamed broccoli and lots of garlic or simply some crusty bread to soak up every last bit.
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Behind The Dish
This one takes a cue from classic Italian lasagne al forno, but makes it meat-free and smokier. Roasting peppers is a clever trick I picked up from southern Italian kitchens looking to build flavor without heavy meat sauces.
Recipe FAQs
- → How can I roast peppers to be super smoky?
Cut peppers in half and roast skin-side up at high heat until the skin blackens, then cover with a towel to let them steam for effortless peeling.
- → Are regular mushrooms okay instead of porcini?
You can swap them, but porcini give that earthy depth. Fresh mushrooms taste brighter, so it’s a lighter flavor.
- → What gives it the smoky kick?
A blend of smoked paprika and chipotle flakes, along with the roasted peppers, brings that signature smoky vibe.
- → Can I make a dairy-free white sauce?
Sure, use non-dairy milk with a vegan butter and cheese alternative to make the sauce completely plant-based.
- → Is it okay to prep this ahead of time?
Totally. Get it all put together in advance; bake when you're ready. It also freezes well for another day.