Roasted Pepper Chipotle (Print Version)

Roasted peppers, creamy cheese, and chipotle bring bold, warming layers to this veggie-friendly dish.

# Ingredients:

→ Vegetables

01 - 1 red onion, finely chopped
02 - 3 garlic cloves
03 - 4 red peppers

→ Canned and Dried Goods

04 - 1 cup dried porcini mushrooms
05 - 1 can of whole plum tomatoes

→ Spices and Seasonings

06 - 1 tsp smoked paprika
07 - Salt and black pepper, as you like
08 - 1 bay leaf
09 - 1 tsp chipotle flakes

→ Protein

10 - 1.3 lbs of frozen Quorn mince

→ Pasta

11 - 15 sheets of lasagne

→ Dairy

12 - 1.5 oz of plain flour
13 - 3 cups full-fat milk
14 - 1.5 oz unsalted butter
15 - 3.5 oz shredded mozzarella
16 - 5 oz grated cheddar cheese

# Steps:

01 - Slice your red peppers in half and pop them into the oven at 400°F (200°C). Roast them for around 30 minutes or until the skins darken nicely.
02 - Cover the warm cooked peppers with a towel for a while to loosen the skins. Peel them, then puree them together with the canned tomatoes until smooth.
03 - Pour a cup and a half of boiling water over the dried porcini mushrooms and let them soak until nice and soft.
04 - Throw the garlic and onion into a pan to cook. After a few minutes, toss in the frozen Quorn mince and let it brown over 5 minutes.
05 - Mix in the pureed peppers and tomatoes, the softened mushrooms and their liquid, a bay leaf, and the chipotle flakes. Let it all simmer together for about 30 minutes.
06 - In a pot, melt butter and then stir in the flour and paprika. Gradually add the milk, whisking as you go, and cook it until thick. Stir in the cheddar until dissolved.
07 - Grab a deep baking dish and alternate between layers of the ragu, the uncooked lasagne sheets, and the creamy white sauce. Keep layering until everything's used up.
08 - Top it all with shredded mozzarella and bake at 400°F (200°C) for about 30 minutes, or until golden and bubbling.

# Notes and Tips:

01 - Make sure the Quorn mince is thoroughly cooked before mixing into the ragu.
02 - Let the lasagne sit for about 10 minutes to settle before cutting into it.

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