Spicy Vegetable Lasagna This lasagna is a celebration of roasted vegetables, rich arrabbiata sauce, and creamy ricotta, all layered to perfection. The addition of jalapeños gives it a delightful kick, making it a standout dish at any dinner table.
Whether you are a vegetarian or just looking to incorporate more veggies into your meals, this lasagna is sure to impress with its bold flavours and satisfying textures.
Each bite offers a mix of tender roasted bell peppers, zucchini, asparagus, and mushrooms, combined with a creamy, herb-infused ricotta layer. The spicy arrabbiata sauce adds depth and heat, perfectly balanced by the mozzarella cheese. Topped with a golden, crispy layer of cheese and nestled asparagus tips and served with a sprinkle of fresh basil, grated Parmesan, and a pinch of chili flakes for an extra burst of flavour.
It is a perfect dish for a family dinner, a potluck, or any occasion where you want to impress with a hearty, delicious, and slightly spicy vegetarian meal. Enjoy!
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Why We Love This Recipe
- A Serious Flavour Kick: Let's face it, some vegetable lasagnas can turn out a bit bland. This version breaks the mold by pairing a fiery arrabbiata sauce with diced jalapeños, giving every layer a vibrant, bold depth of heat.
- Deeply Caramelized Roasted Veggies: Instead of tossing raw or steamed vegetables into the layers, we roast the bell peppers, zucchini, asparagus, and cremini mushrooms first. This concentrates their natural sweetness, crisps up the edges, and ensures the lasagna doesn’t get watery.
- Bright, Herb-Infused Ricotta: The cheese layer isn’t just an afterthought. Blending fresh rosemary, thyme, oregano, and basil with a pop of fresh lemon zest cuts through the richness of the cheese and balances the spicy sauce beautifully.
- No-Boil Convenience: Using oven-ready lasagna noodles eliminates a messy prep step and spares you the extra pot to clean. They lock in all the surrounding flavours and juices, baking up perfectly tender every single time.
Ingredients
- Oven-ready (no boil) lasagna noodles
- Arrabbiata sauce
- Mozzarella cheese
Roasted Veggies Layer
- Bell peppers
- Zucchini
- Asparagus
- Jalapeños
- Cremini mushrooms
- Red onion
- Extra virgin olive oil
- Salt
- Pepper
- Corn
Ricotta Layer
- Ricotta cheese
- Baby spinach
- Parmesan
- Eggs
- Garlic cloves
- Fresh basil
- Fresh rosemary
- Fresh thyme
- Fresh oregano
- Salt
- Lemon
For Serving, optional
- Basil
- Parmesan
- Chili flakes
See recipe card below for quantities
Instructions
Preheat the pizza oven (or oven) to 425°F
Roast the Veggies
Add the peppers, zucchini, asparagus, jalapeños (not the tips), mushrooms, and onion to a medium (9" x 13") roasting pan. Add the olive oil, salt, and pepper, then toss to combine.
Roast for 45 to 50 minutes, or until the vegetables are tender and lightly browned.
Rotating the pan and tossing the vegetables every 10 minutes. Then drain any excess liquid and mix in the corn kernels.
While the vegetables are cooking, prepare the ricotta.
Prepare the Cheese Mixture
Place the ricotta, spinach, Parmesan, eggs, garlic, basil, rosemary, thyme, oregano, and salt into a large bowl and stir well until smooth. Refrigerate until ready to use.
Lower the oven to 375°F.
Using the same roasting pan as the vegetables were cooked in, wipe the bottom and sides with olive oil.
Assemble the Lasagna
Pour 275 ml of arrabbiata sauce into the pan, and spread to cover the bottom. Cover the sauce with a layer of noodles (we used approximately 5 noodles per layer).
Spread half the vegetables on the noodles, then sprinkle with ½ cup of mozzarella and pour over 375 ml of sauce.
Add another layer of noodles.
Then dollop on the ricotta mixture and spread evenly, right to the to edges.
Add another layer of noodles.
Spread the remaining half of vegetables, sprinkle with ½ cup of mozzarella and pour over 375 ml of sauce.
Now add the final layer of noodles, pour over the last 375 ml of sauce and sprinkle with the remaining cup of cheese.
Nestle the asparagus tips into the cheese, evenly spaced apart.
Bake the Lasagna
For a crispy top, bake uncovered for 45 to 55 minutes, until the cheese is melted and browned. For a softer top, cover with parchment first, then with aluminum foil and bake for 30 minutes. Remove the foil and cook for 15 to 25 minutes more until the cheese is melted and lightly browned.
If baking in a pizza oven, rotate the pan throughout the bake for a even browning.
Remove from the oven and let cool for 20 minutes before cutting.
Serve and Enjoy!
To serve, sprinkle with chopped basil, more Parmesan and chili flakes, if desired
Oven-Ready (no-boil) Lasagna Noodles FAQ’s
A: Yes, they absolutely do! Oven-ready noodles are rolled thinner and par-cooked before drying. As the lasagna bakes, the noodles absorb the liquid from the arrabbiata sauce and the moisture released by the roasted vegetables, cooking them to a perfect, tender texture right in the pan.
A: The secret is complete coverage. Make sure the bottom of your roasting pan is fully coated in sauce before adding your first layer of pasta. When assembling, ensure the sauce and cheese mixtures are spread all the way to the very edges of the noodles. If any part of the noodle is left dry and exposed to the air, it won’t hydrate properly and will stay hard.
A: You can, but you will need to boil them according to the package directions first. Traditional noodles are thicker and require much more water to hydrate, so putting them in unbaked will dry out your lasagna and leave you with tough pasta.
TIPS
Vegetable Prep: Ensure all vegetables are cut uniformly to ensure even roasting. Tossing them halfway through roasting helps achieve a perfect tender-crisp texture.
Assembling: Be generous with the sauce to prevent the noodles from drying out. Spread each layer evenly to ensure every bite is flavourful.
Baking: For a crispy cheese top, bake uncovered. If you prefer a softer texture, cover with foil initially and uncover towards the end of baking.
Love this Spicy Vegetable Lasagna? Try These Recipes Next:
A few more vibrant, flavourful and non-traditional lasagna recipes you make also like:
- Our viral Butternut Squash Lasagna Roll Ups
- Lasagna Stuffed Garlic Bread
- Hot Italian Sausage and Beef Lasagna
- Butternut Squash and Turkey Sausage Lasagna
Equipment: We baked our Spicy Vegetable Lasagna in our Ooni Karu 16 Multi-Fuel Pizza Oven with their new Ooni Roasting Pan. Proud Ooni partner.
📖 Recipe
Spicy Vegetable Lasagna
Ingredients
➡️Note About Scaling The Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
- 20 oven-ready (no boil) lasagna noodles enough for four layers (we required 450g)
- 2 x 700 ml jars arrabbiata sauce
- 2 cups mozzarella cheese grated
Roasted Veggies Layer
- 2 bell peppers 2 cm x 1 cm dice
- 1 zucchini quartered lengthwise, then cut into 1 cm pieces
- 16 asparagus cut into 2 cm pieces, spears ends reserved
- 2 jalapeños diced, seeds optional
- 227 g cremini mushrooms sliced
- ½ red onion cut into 2 cm x 1.5 cm pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ear of corn boiled or grilled, kernels cut off (or ½ cup frozen, cooked)
Ricotta Layer
- 425 g ricotta cheese
- 1 cup of chopped baby spinach
- ¼ cup Parmesan cheese finely grated
- 2 eggs beaten
- 2 garlic cloves minced
- ½ tablespoon fresh basil chopped
- ½ tablespoon fresh rosemary chopped
- ½ tablespoon fresh thyme chopped
- ½ tablespoon fresh oregano chopped
- ½ teaspoon salt
- Zest of one lemon
For serving, optional
- Basil chopped
- Parmesan grated
- Chili flakes
Instructions
Preheat the pizza oven (or oven) to 425°F
- Add the peppers, zucchini, asparagus, jalapeños (not the tips), mushrooms, and onion to a medium (9" x 13") roasting pan. Add the olive oil, salt, and pepper, then toss to combine.
- Roast for 45 to 50 minutes, or until the vegetables are tender and lightly browned. Rotating the pan and tossing the vegetables every 10 minutes. Then drain any excess liquid and mix in the corn kernels.
- While the vegetables are cooking, prepare the ricotta.
Prepare the Ricotta Mixture
- Place the ricotta, spinach, Parmesan, eggs, garlic, basil, rosemary, thyme, oregano, and salt into a large bowl and stir well until smooth. Refrigerate until ready to use.
- Lower the oven to 375°F
- Using the same roasting pan as the vegetables were cooked in, wipe the bottom and sides with olive oil.
Assemble the Lasagna
- Pour 275 ml of arrabbiata sauce into the pan, and spread to cover the bottom
- Cover the sauce with a layer of noodles (we use approx 5 noodles per layer)
- Spread half the vegetables on the noodles, then sprinkle with ½ cup of mozzarella and pour over 375 ml of sauce
- Add another layer of noodles
- Then dollop on the ricotta mixture and spread evenly, right to the to edges
- Add another layer of noodles
- Spread the remaining half of vegetables, sprinkle with ½ cup of mozzarella and pour over 375 ml of sauce
- Now add the final layer of noodles, pour over the last 375 ml of sauce and sprinkle with the remaining cup of cheese
- Nestle the asparagus tips into the cheese, evenly spaced apart
Bake the Lasagna
- For a crispy top, bake uncovered for 45 to 55 minutes, until the cheese is melted and browned. For a softer top, cover with parchment first, then with aluminum foil and bake for 30 minutes. Remove the foil and cook for 15 to 25 minutes more until the cheese is melted and lightly browned.If baking in a pizza oven, rotate the pan throughout the bake for a even browning.
- Remove from the oven and let cool for 20 minutes before cutting.
- To serve, sprinkle with chopped basil, more Parmesan and chili flakes, if desired
💬Tried this Recipe?
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Video
Notes
- Vegetable Prep: Ensure all vegetables are cut uniformly to ensure even roasting. Tossing them halfway through roasting helps achieve a perfect tender-crisp texture.
- Assembling: Be generous with the sauce to prevent the noodles from drying out. Spread each layer evenly to ensure every bite is flavourful.
- Baking: For a crispy cheese top, bake uncovered. If you prefer a softer texture, cover with foil initially and uncover towards the end of baking.
This looks like a 5 star recipe and I can’t wait to make it!
Thanks so much, Debb!
Hope you love this recipe as much as we do.
Have a great day 🙂
Elaine & James