11/09/2026
Name one person that doesn’t LOVE lasagne! 😍
Back to routines means back to planning ahead, and batch cooking is a total lifesaver when the evenings get hectic. Make this once, portion it up and you’ve got an easy dinner ready to go when you need it. 👌
This one is packed with Quorn Mince, roasted red peppers, chipotle chilli and a seriously cheesy white sauce. 🤤
Ingredients
600g Quorn Mince
4 red peppers
400g tin whole plum tomatoes
30g dried porcini mushrooms
1 large red onion
2 cloves garlic
2 tbsp chipotle chilli flakes
2 tbsp tomato purée
1 bay leaf
50g butter
45g flour
1 tsp smoked paprika
700ml whole milk
150g cheddar
15 dried lasagne sheets
100g mozzarella
Salt & pepper
Olive oil
Method
1. Preheat your oven to 200°C/400°F. Halve and deseed the peppers, then roast skin-side up for 30 mins until softened and charred.
2. Cover the peppers with a tea towel and leave to steam and cool, then peel off the skins. Blend the pepper flesh with the plum tomatoes.
3. Soak the porcini mushrooms in 400ml boiling water for 20 mins.
4. Finely chop the onion and grate the garlic.
5. Fry the onion in olive oil for 15 mins until softened and caramelised. Add the garlic, chipotle chilli flakes and tomato purée and cook for 2 mins.
6. Add the frozen Quorn Mince and fry for 5 mins.
7. Add the pepper and tomato mixture, porcini mushrooms and their liquid, plus the bay leaf. Bring to a boil, then simmer for 30 mins. Season to taste.
8. For the white sauce, melt the butter, then stir in the flour and smoked paprika. Cook for 2 mins before gradually whisking in the milk. Bring to a boil until thickened, then stir through the cheddar and season.
9. Layer the lasagne in a baking dish, starting with white sauce and ragu, followed by lasagne sheets. Continue layering until everything is used.
10. Top with the combined ragu and white sauce, making sure the sheets are covered. Sprinkle with mozzarella and bake for 30 mins until golden and bubbling. 🧀
Save this one for your next batch cooking day! 👀
