Pepper Chipotle Lasagne (Print Version)
Cheesy layers mixed with smoky chipotle and roasted peppers create a hearty vegetarian lasagne.
# Ingredients:
→ Vegetables
01 -
3 garlic cloves
02 -
1 red onion, diced
03 -
4 red peppers
→ Canned and Dried Goods
04 -
1 cup dried porcini mushrooms
05 -
1 can plum tomatoes
→ Spices and Seasonings
06 -
Salt and pepper, to taste
07 -
1 tsp smoked paprika
08 -
1 tsp chipotle flakes
09 -
1 bay leaf
→ Protein
10 -
1.3 lbs frozen Quorn mince
→ Pasta
11 -
15 lasagne sheets
→ Dairy
12 -
3 cups whole milk
13 -
5 oz cheddar cheese
14 -
1.5 oz butter
15 -
3.5 oz mozzarella
16 -
1.5 oz flour
# Steps:
01 -
Slice the peppers in half and bake at 400°F (200°C) for half an hour or until the skins blacken.
02 -
Put the roasted peppers under a towel to steam. Once cooled, peel the skins and blend them with canned tomatoes until smooth.
03 -
Pour 1.5 cups of hot water over the dried mushrooms and wait until they plump up.
04 -
Heat a pan, toss in chopped onion, and garlic. Add frozen Quorn and let everything cook together for 5 minutes.
05 -
Stir the blended pepper-tomato sauce, soaked mushrooms (including the soaking liquid), bay leaf, and chipotle flakes into the pan. Let it simmer for 30 minutes.
06 -
Melt butter in a pan, mix in the flour and smoked paprika, then slowly whisk in milk. Once it thickens, stir in cheddar and melt it fully.
07 -
Layer a baking dish with ragu, pasta sheets, then cheese sauce. Keep repeating until you're out of ingredients.
08 -
Sprinkle mozzarella on top and bake at 400°F (200°C) for 30 minutes until the cheese on top is golden and bubbly.
# Notes and Tips:
01 -
Make sure the Quorn mince is fully cooked before adding to the sauce.
02 -
Let the dish rest for 10 minutes before cutting for the best texture.