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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Ingredients
- Oven-ready 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 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 4.8 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 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
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.
Watch how this Spicy Vegetable Lasagna recipe was made here.
Related
A few more vibrant, flavourful and non-traditional lasagna recipes you make also like:
Equipment
We bake our lasagna in our Ooni Karu 16 Multi-Fuel Pizza Oven with their new Ooni Roasting Pan. Proud Ooni partner.
Leave a Comment
If you get the chance to try this Spicy Vegetable Lasagna recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks, Elaine & James!
📖 Recipe
Spicy Vegetable Lasagna
Ingredients
- Oven-ready 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 4.8, 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 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
Rate this Recipe
- Last step! If you make this, please leave a review letting us know how it was!
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.
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