Smoky Pepper Chipotle Lasagne

When I want to wow guests or just cozy up at home, smoky roasted pepper lasagne is what I make. Those sweet charred peppers mingle with a punchy smoked tomato sauce, and a little chipotle and paprika turn the whole thing into a smoky comfort bomb. This isn't anything like plain old lasagne vibes.

The minute I set this out, my family argues over who gets the crispy corners, and the cheesy gooey top makes my husband melt. It actually became our winter favorite during a no-meat year, and we've cooked it nonstop ever since.

Hearty Ingredients

• Mozzarella: Melts on top for a bubbling stringy finish
• Salt and pepper: Lift and tie every flavor Fresh cracked pepper is best
• Cheddar cheese: Brings sharpness to the creamy sauce Freshly grated melts great
• Smoked paprika: Deepens the smokiness Go for good Spanish paprika
• Whole milk: Makes the white sauce rich and silky Always use full-fat
• Flour: Sets up a thick and smooth foundation for your béchamel sauce
• Butter: Sets the base for your sauce Use the best you have
• Lasagne sheets: Either dried for structure or fresh for extra softness
• Quorn mince: Turns this into a hearty filling protein-packed meal
• Chipotle flakes: Smoky and warm Start mild if you want less heat
• Bay leaf: Brings gentle herbal notes—pull it out before you layer
• Garlic: Adds warmth Make it fresh for big flavor not the pre-minced stuff
• Red onion: Keeps things sweet compared to regular onions
• Dried porcini mushrooms: Bring rich earthiness to your sauce Plump ones are best and let them soak in very hot water
• Canned plum tomatoes: Build the sauce body—the Italian San Marzano type really shines
• Red bell peppers: Star of the dish for sweet and deep flavor Choose ones that look bright and plump

Simple Step-by-Step Directions

Bake It Off:

Scatter torn mozzarella on top Bake uncovered at 400 degrees until it's bubbling and edges get crispy and golden, about 30 minutes

Stack and Layer:

Lay everything in a buttered dish Start with the ragu, then lasagne sheets, add white sauce. Repeat the layers and finish with white sauce on top. Try for at least three layers

Finish White Sauce:

Melt butter on medium, whisk in flour plus smoked paprika till it's pasty. Whisk in milk little by little to get a thick sauce. Take it off the heat and stir in cheddar until smooth

Let Ragu Bubble:

Add that blended roasted pepper and tomato mix, toss in mushrooms and their soaking water, bay leaf, and chipotle. Let it simmer gently, uncovered, for a half hour or so until nice and thick—stir from time to time

Get Quorn Ready:

Stir frozen Quorn mince right into your soft onion and garlic. Keep it going till not icy and lightly browned, maybe five minutes

Sweat Onion & Garlic:

Gently cook diced red onion in some olive oil on medium-low until it's really soft, around six minutes. Drop in minced garlic until it smells good—not browned

Soften Porcini:

Splash boiling water on porcini mushrooms, let them soak at least 15 minutes and save that liquid

Blend Base:

Put peeled peppers and tomatoes in your blender. Mix them up until super smooth; that's your smoky sauce base

Steam & Peel Peppers:

Once roasted, cover peppers up with a towel right away and let them steam for ten minutes so the peels slip right off

Char the Peppers:

Cut the red peppers in half, lay them skin-up on a baking tray, and roast at 400 degrees until the skins are blackened and blistery—about 30 minutes

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Roasting peppers brings out the sweetest smoky taste. My best moments are letting my daughter peel them while the house smells amazing and cozy

Tips for Storage

Pop leftovers in the fridge—they'll last four days easy. I slice portions into containers so weekday lunches are a breeze. You can zap them in the microwave, but the oven gives you that fresh-from-the-oven feel

Swaps and Alternatives

Go for any meat-free crumble or a heap of sautéd mushrooms if Quorn isn't handy. Can't get dried porcini? Fresh cremini with a splash of soy sauce does the trick. Going vegan? Use plant milk and plant-based cheese instead

What to Serve With It

Slice up this lasagne and nestle it next to a crunchy green salad with a zippy dressing. My crew loves it with garlicky broccoli or a hunk of crusty bread for sopping up all that saucy goodness

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Story Behind the Dish

This variation flips the Italian lasagne al forno tradition with a smokier spin and zero meat. Roasting up fresh peppers is a move straight from the southern Italian playbook, where flavor rules even without meat

Recipe FAQs

→ What’s the best way to roast peppers for this dish?

Slice peppers in half, roast them skin-side-up until blackened, then cover them with a towel to soften for easy peeling.

→ Can I swap porcini mushrooms for other ones?

Sure! While porcini add an earthy depth, fresh mushrooms will give a milder flavor, but they still work great.

→ What adds the smoky kick to this lasagne?

The combination of roasted peppers, smoked paprika, and chipotle flakes gives this dish its bold, smoky taste.

→ Is there a non-dairy option for the sauce?

Use plant-based butter, flour, and non-dairy milk along with vegan cheeses to whip up a dairy-free version of the sauce.

→ Can I prepare this meal ahead of time?

You bet! Assemble it beforehand, then bake when ready to eat. It also freezes and reheats perfectly.