Italian Roasted Pepper Beef Lasagne with Creamy Parmesan Cheese Sauce

Serves 4 | Peppers replace traditional pasta sheets

This delicious rich and creamy dish is extremely tasty and very easy to make. The addition of peppers instead of pasta works perfectly and adds an extra layer of flavour. A recipe the whole family will enjoy!

Ingredients

For the pepper layers

• 4 large peppers – red, yellow or orange

• 1 tsp olive oil

  
  

For the meat sauce

• 500g lean beef mince

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 1 × 400g tin chopped tomatoes

• 100ml red wine

• 3 tbsp sun-dried tomato paste

• 2 tbsp tomato purée

• 1 tsp dried mixed herbs or oregano

  
  

For the Parmesan White Sauce

• 400ml semi-skimmed milk

• 3–4 tbsp cornflour

• 4 tbsp grated Parmesan cheese

  
  

For the top

• 20g grated Cheddar cheese

  
  

Method

Prepare the peppers: Cut the peppers into large, fairly flat pieces, removing the stalks and seeds. Lightly brush with olive oil. Air fry at 190°C for 8–10 minutes, turning once, until softened. Alternatively, roast at 200°C / 180°C fan / Gas 6 for 15–20 minutes.

Make the meat sauce: Add the mince and onion to a large frying pan and cook over a medium heat for 6–8 minutes, breaking up the mince as it cooks. Add the garlic and cook for another minute.

Pour in the 100ml red wine and simmer for 2–3 minutes. Stir in the sun-dried tomato paste and tomato purée, then add the chopped tomatoes and herbs. Simmer for 10–15 minutes until rich and thickened.

Make the Parmesan white sauce: Pour most of the 400ml milk into a saucepan, keeping a small amount aside. Gently heat the milk until hot but not boiling.

In a small bowl or cup, mix the 3–4 tbsp cornflour with the reserved cold milk until completely smooth.

Gradually stir the cornflour mixture into the hot milk. Continue stirring over a medium heat until the sauce thickens. Stir in the 4 tbsp Parmesan until melted and smooth.

Assemble: Spoon a layer of meat sauce into an ovenproof dish. Cover with a layer of cooked peppers, followed by Parmesan white sauce. Repeat the layers, finishing with white sauce.

Sprinkle over the 20g grated cheese.

Cook: Air fry at 180°C for 12–15 minutes until piping hot and golden. Alternatively, bake at 190°C / 170°C fan / Gas 5 for 20–25 minutes.

Leave to stand for 5 minutes before serving.