Smoky Roasted Pepper Lasagne
Heat your oven to 200°C/400°F.
Cut your peppers in half, remove their stalks and deseed them.
Pop on a baking tray and roast skin side up for 30 mins until softened with charred skins.
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 until smooth.
Put your dried porcini mushrooms into a heatproof jug and pour over 400ml boiling water. Set aside for 20 mins.
Finely chop your onions and grate your garlic.
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 purée and cook for 2 mins more.
Tip your Quorn Mince from frozen into the pan and fry for 5 mins until it's all coated in the onion mixture. Pour in your red pepper and tomato mixture along with your porcini mushrooms in their liquid and a bay leaf. Bring to a boil, then simmer for 30 mins until reduced and fragrant. Season to taste with salt and pepper.
Whilst your ragù 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 mins.
Gradually pour in your 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.
Pour a little white sauce into the base of your baking dish, followed by a little ragù. Arrange your lasagna sheets neatly on top, snapping sheets where necessary to plug the gaps. Pour over 1/3rd of your remaining ragù followed by 1/3rd of your remaining sauce, then more lasagna sheets. Continue like this until you are out of all your mixtures.
Mix the top layer so that the ragù and white sauce combine, pushing it all the way to the edges so the lasagna sheets are totally covered. Sprinkle the surface with your mozzarella, then bake for 30 mins.
Leave the lasagne to stand for 5 mins once out of the oven, then serve.