Smoky Roasted Pepper Lasagne with Quorn Mince

1. Pre-heat your oven to 200°C/400°F.
2. Cut your peppers in half, remove their stalks and deseed. Pop them on a baking tray and roast skin side up for 30 mins until softened with charred skins.
3. Cover your baking tray with a kitchen towel to allow the peppers to steam and cool, then peel off and discard the skins. Whizz your pepper flesh in a food processor along with your plum tomatoes
4. Add dried porcini mushrooms into a heatproof jug and pour over 400ml boiling water. Set aside for 20 mins.
5. Finely chop your onions and grate your garlic.
6. Heat some olive oil in a large frying pan over a medium heat. Add your onion and fry for 15 mins until softened and starting to caramelise. Add your garlic, chipotle chilli flakes and tomato puree and cook for 2 mins more.
7. Add frozen Quorn Mince into the pan and fry for 5 minutes until coated in the onion
8. mixture. Pour in the red pepper and tomato mixture along with your porcini mushrooms in their liquid and a bay leaf.
9. Bring to a boil, then simmer for 30 mins until reduced and fragrant. Season
10. to taste with salt and pepper.
11. Whilst your ragu simmers, make the white sauce. Melt your butter in a medium sized saucepan over a medium heat. Once foaming, add your flour and smoked paprika and mix to a paste. Cook for 2 minutes.
12. Gradually pour in the milk in small increments, beating all the while to ensure that you have a smooth mixture before adding more milk. Once all the milk is added, bring the mixture to a boil and allow it to thicken. Add your cheddar and season to taste with salt and pepper.
13. Pour a little white sauce in a base of your baking dish, followed by a little ragu.
14. Arrange your lasagne sheets neatly on top, snapping sheets where necessary to plug the gaps. Pour over 1/3rd of your remaining ragu followed by 1/3rd of your remaining sauce, then more lasagne sheets. Continue like this until you are out of all your mixtures.
15. Mix the top layer so that the ragu and white sauce combine, pushing it all the way to the edges so the lasagne sheets are totally covered. Sprinkle with mozzarella, then bake for 30 minutes.
16. Leave to stand for 5 minutes once out the oven, then serve with a crisp green salad.

Recipe by MOB.