How to make

Smoky Red Pepper Lasagne

Name: Smoky Red Pepper Lasagne
Prep time: 10 min
Cook time: 1 h
Yield: 6
Ingredients: 5 whole cloves of garlic, finely chopped; 2 whole red peppers, deseeded; 2 whole red onions, diced; 2 whole medium carrots, finely diced; 2 celery sticks, finely diced; 2 tins of chopped tomato; 2 Mozzarella balls; 2 bay leaves; 1 box of dried lasagne sheets; 400 g beef mince or veggie mince; 100 g grated Parmesan; 1 tbsp tomato paste or puree; 1 tsp smoked paprika; 1 tsp dried Italian herbs

Upgrade your pasta night with this Smoky Red Pepper Lasagne. Featuring layers of tender pasta and a rich, smoky red pepper sauce, this dish offers a delicious and flavorful twist on a classic comfort favorite. Perfectly baked and incredibly satisfying, it’s a vibrant, crowd-pleasing meal that brings a unique depth of flavor to your table! — Team Salter

Easy Read

Serves6

DifficultyMedium

Prep10 min

Cook1 hr

Recommended Equipment

Salter Crisp & Go

Ingredients

Metric Imperial

Main

5 whole cloves of garlic, finely chopped
2 whole red peppers, deseeded
2 whole red onions, diced
2 whole medium carrots, finely diced
2 celery sticks, finely diced
2 tins of chopped tomato
2 Mozzarella balls
2 bay leaves
1 box of dried lasagne sheets
400 g beef mince or veggie mince
100 g grated Parmesan
1 tbsp tomato paste or puree
1 tsp smoked paprika
1 tsp dried Italian herbs

Béchamel sauce

500 ml milk
100 g butter
100 g plain flour
Salt and pepper, to taste

Method

Quarter the peppers and place skin side up onto the crisper tray in the cooking container. Attach the CrisperHub to the adaptor and place on the container. Press ‘MENU’ until ‘AIR FRY’ illuminates and change the time to 12 minutes. Press ‘START’ to begin cooking.
Once the timer has finished, the peppers should be beginning to crisp. Remove the peppers from the crisper tray using heat-resistant tongs and place onto a plate or chopping board. Carefully remove the crisper tray and add the mince into the cooking container breaking down with a wooden spoon. Replace the CrisperHub back on top of the container, press ‘MENU’ until ‘ULTRA CRISP’ illuminates and change time to 7 minutes. Press ‘START’ to begin cooking.
Whilst the mince is cooking, start to make the sauce by cooking the carrots, celery and onions in a saucepan over a medium–high heat until softened.
Once the timer has finished, remove the cooked mince using a heat-resistant spoon and add to the Smoky Red Pepper Lasagne Tips & tricks • Serve with fresh rocket or salad. • Add garlic bread slices for a hearty meal. saucepan. Add the paprika, garlic, tomato paste, along with the mince juices left the container. Cook for a further 3 minutes and add the chopped tomatoes. Season with the herbs and bay leaves and add a tins worth of water.
Using a food processor or pestle and mortar, blitz the cooked red pepper into a sauce. Add to the saucepan and mix to combine. Bring to a simmer and cook for a further 20 minutes.
Make your Béchamel sauce by melting the butter in a saucepan over a medium heat and combining with the flour. Stir constantly for 3–4 minutes to prevent burning. Turn the heat down and add a small amount of the milk. Continue to mix until combined, breaking down any lumps and repeat until all the milk is added. Turn up the heat to medium and whisk until the sauce thickens.
Start assembling the lasagne in the cooking container with the crisper tray removed. Place a layer of red pepper sauce in the container and then add a layer of pasta sheets. Add another layer of red pepper sauce, then Béchamel followed by another layer of then sheets. Repeat until out of red pepper sauce. Add a final layer of Béchamel and top with Mozzarella and Parmesan.
Place the CrisperHub on top of the cooking container and press ‘MENU’ until ‘BAKE’ illuminates and change the time to 40 minutes. Press ‘START’ to begin cooking.
Once the timer has finished, the cheese should be bubbling and crispy on top, the pasta sheets should be soft and not al dente. Leave to rest for 20 minutes before serving.

…enjoy!

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