Are you looking for a comforting meal that’s easy to make and packed with nutrients? Look no further than these 20 delicious vegetarian casseroles! From classic lasagna to international-inspired dishes like Moroccan tagine and Thai coconut curry, we’ve got a recipe to suit every taste. Whether you’re a busy parent or a college student on a budget, these hearty casseroles are perfect for a quick weeknight dinner or a cozy weekend meal.
Each of the recipes featured in this article is carefully crafted with flavor and nutrition in mind, using a variety of vegetables, grains, and legumes to create satisfying and filling meals. And best of all, many of these dishes can be made ahead of time and reheated for a quick and easy lunch or dinner.
In this article, we’ll take you on a culinary journey around the world, exploring flavors and ingredients from different cultures and cuisines. From comforting classics like lentil shepherd’s pie to innovative twists like sweet potato enchiladas, there’s something for everyone in these 20 hearty vegetarian casserole recipes.
Cheesy Spinach and Mushroom Casserole
This comforting casserole combines the earthy flavors of mushrooms, spinach, and cheese for a satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 package frozen chopped spinach, thawed and drained
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup butter, melted
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, sauté mushrooms, onion, and garlic until the vegetables are tender.
3. Stir in spinach, flour, paprika, salt, and pepper. Cook for an additional 2 minutes.
4. In a separate bowl, combine cheddar and mozzarella cheese.
5. Grease a 9×13-inch baking dish with butter.
6. Add the mushroom-spinach mixture to the prepared dish.
7. Top with the cheese mixture.
8. Bake for 30-35 minutes or until golden brown.
Lentil and Sweet Potato Shepherd’s Pie
This plant-based take on the classic shepherd’s pie combines the comfort of sweet potatoes with the nutritional benefits of lentils, creating a satisfying and flavorful dish perfect for a weeknight dinner.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 cup vegetable broth
– 1 cup mashed sweet potato (for topping)
– Optional: fresh herbs for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté the onion and garlic in olive oil until softened.
3. Add lentils, thyme, salt, and pepper. Cook for 5 minutes.
4. Add vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until lentils are tender.
5. Meanwhile, bake sweet potato cubes for 45-50 minutes or until soft.
6. Assemble the shepherd’s pie by spreading the lentil mixture in a baking dish, topping with mashed sweet potatoes, and garnishing with fresh herbs (if desired).
7. Bake for an additional 15-20 minutes or until sweet potatoes are golden brown.
Cooking Time: Approximately 45-50 minutes
Vegetable Lasagna Casserole
A hearty and flavorful casserole that combines the best of lasagna with a medley of colorful vegetables.
Ingredients:
– 8-10 lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 large zucchini, sliced
– 1 large bell pepper, sliced
– 1 large eggplant, sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté zucchini, bell pepper, eggplant, and onion until tender. Add garlic and cook for an additional minute.
4. In a separate bowl, combine ricotta cheese and 1/2 cup of the marinara sauce. Mix well to combine.
5. In a 9×13-inch baking dish, create a thin layer of marinara sauce. Arrange 4 lasagna noodles on top.
6. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables and half of the shredded mozzarella cheese.
7. Repeat layers: noodles, ricotta mixture, vegetables, and mozzarella cheese.
8. Top with Parmesan cheese and chopped basil leaves (if using).
9. Bake for 35-40 minutes or until the casserole is hot and the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Black Bean and Quinoa Enchilada Casserole
A flavorful and nutritious twist on traditional enchiladas, this casserole combines the protein-packed power of black beans and quinoa with the bold taste of enchilada sauce.
Ingredients:
– 1 cup cooked quinoa
– 2 cups cooked black beans
– 1 can (10 oz) enchilada sauce
– 1/2 cup shredded reduced-fat cheddar cheese
– 1/4 cup chopped fresh cilantro
– 6 whole wheat tortillas
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked quinoa, black beans, and enchilada sauce.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble the casserole by spreading half of the quinoa mixture in a 9×13-inch baking dish, followed by three tortillas.
5. Repeat layers, finishing with cheese and cilantro on top.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Broccoli and Cauliflower Cheese Bake
This recipe is a perfect blend of nutritious broccoli and cauliflower, smothered in a rich and creamy cheese sauce. It’s an easy and satisfying side dish that’s sure to please even the pickiest eaters.
Ingredients:
– 1 head of broccoli, broken into florets
– 1 head of cauliflower, broken into florets
– 2 tablespoons butter
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine broccoli and cauliflower florets.
3. In a separate saucepan, melt butter over medium heat. Add flour and whisk together to make a roux, cooking for 1 minute.
4. Slowly pour in heavy cream, whisking constantly. Bring mixture to a simmer and cook until thickened.
5. Remove from heat and stir in cheddar and mozzarella cheese until melted.
6. Pour cheese sauce over broccoli and cauliflower, tossing until well coated.
7. Transfer to a baking dish and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Mediterranean Eggplant and Zucchini Casserole
A flavorful and healthy casserole that combines the sweetness of eggplant and zucchini with the savory flavors of Mediterranean spices. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 small onion, chopped
– 3 cloves of garlic, minced
– 1 cup Kalamata olives, pitted
– 1 cup crumbled feta cheese
– 1 tsp dried oregano
– 1 tsp paprika
– Salt and pepper to taste
– 1 cup tomato sauce (homemade or store-bought)
– 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the eggplant and zucchini slices with onion and garlic until tender.
3. In a separate bowl, combine olives, feta cheese, oregano, paprika, salt, and pepper.
4. In a 9×13-inch baking dish, create a layer of tomato sauce followed by a layer of sautéed vegetables, then a sprinkle of the olive-feta mixture.
5. Repeat steps 3-4 until all ingredients are used, finishing with a layer of tomato sauce on top.
6. Sprinkle Parmesan cheese over the casserole and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Mexican Tortilla Casserole with Corn and Beans
This casserole is a flavorful fusion of Mexican and comfort food, featuring tender tortillas, creamy corn, and hearty beans. It’s perfect for a weeknight dinner or a crowd-pleasing brunch.
Ingredients:
– 8-10 corn tortillas
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high. Add tortillas, one at a time, and cook for 30 seconds on each side. Repeat with remaining tortillas.
3. In a separate bowl, combine black beans, corn kernels, diced tomatoes, and chopped cilantro.
4. In a 9×13-inch baking dish, create a layer of cooked tortillas. Top with the bean and corn mixture, then sprinkle shredded cheese.
5. Repeat steps 4-5 until all ingredients are used, finishing with a layer of cheese on top.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Wild Rice and Butternut Squash Casserole
This hearty casserole combines the nutty flavor of wild rice with the sweetness of roasted butternut squash, perfect for a cozy fall or winter evening.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook wild rice according to package instructions.
3. Toss butternut squash with olive oil, onion, garlic, cumin, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
4. In a large mixing bowl, combine cooked wild rice, roasted squash mixture, and shredded cheddar cheese.
5. Transfer the mixture to a 9×13-inch baking dish and bake for an additional 15-20 minutes or until golden brown.
Cooking Time: 45-50 minutes
Greek Moussaka with Lentils
This vegetarian take on the traditional Greek dish substitutes rich meat sauce with flavorful lentils, reducing calories and increasing nutritional value. The result is a satisfying, comforting casserole perfect for a weeknight dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 teaspoon dried oregano
– 1/2 teaspoon cinnamon
– Salt and pepper to taste
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 cup bechamel sauce (see below)
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lentils according to package instructions or until tender.
3. In a separate pan, sauté onion and garlic until softened. Add tomato puree, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
4. Arrange eggplant slices in the bottom of a 9×13-inch baking dish.
5. Spread half the lentil mixture over the eggplant. Top with half the bechamel sauce.
6. Repeat layers: eggplant, lentils, and bechamel.
7. Bake for 35-40 minutes or until golden brown.
Bechamel Sauce:
– 1 cup milk
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– Salt to taste
Whisk ingredients together in a saucepan over medium heat, stirring constantly. Bring to a simmer and cook for 5-7 minutes or until thickened.
Vegan Green Bean Casserole with Crispy Onions
A classic comfort food gets a plant-based twist! This vegan version of the beloved green bean casserole is easy to make and packed with flavor.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 medium onion, sliced
– 2 cloves garlic, minced
– 1 cup vegan cream of mushroom soup
– 1/2 cup non-dairy milk (such as soy or almond)
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegan French-fried onions
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté green beans, onion, and garlic until tender.
3. In a separate bowl, whisk together cream of mushroom soup, non-dairy milk, thyme, salt, and pepper.
4. Add the wet ingredients to the skillet and stir to combine.
5. Pour the mixture into a 9×13-inch baking dish.
6. Sprinkle vegan French-fried onions on top.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spicy Chickpea and Potato Casserole
Spicy Chickpea and Potato Casserole: A flavorful and satisfying vegetarian dish that combines the creaminess of chickpeas with the comfort of roasted potatoes, all wrapped up in a spicy kick.
Ingredients:
– 1 can chickpeas (15.5 oz), drained and rinsed
– 2-3 medium-sized potatoes, peeled and thinly sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup olive oil
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together chickpeas, potatoes, onion, garlic, red bell pepper, cumin, smoked paprika, salt, and pepper.
3. Drizzle olive oil over the mixture and toss until everything is well coated.
4. Transfer the mixture to a 9×13 inch baking dish and bake for 30-35 minutes or until potatoes are tender and chickpeas are crispy.
5. Garnish with chopped cilantro (if using) and serve hot.
Cooking Time: 30-35 minutes
Ratatouille Casserole with Herbed Breadcrumbs
This hearty casserole combines the flavors of Provence, France with crispy herbed breadcrumbs for a satisfying main course. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 1 large red bell pepper, diced
– 1 large onion, thinly sliced
– 3 garlic cloves, minced
– 1 cup of tomato sauce
– 1 cup of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Herbed breadcrumbs (see below)
Herbed Breadcrumbs:
– 1/2 cup of panko breadcrumbs
– 2 tablespoons of chopped fresh parsley
– 1 tablespoon of chopped fresh thyme
– 1/4 teaspoon of salt
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté eggplant, zucchinis, bell pepper, onion, and garlic until tender. Add tomato sauce and stir to combine.
3. In a separate bowl, mix mozzarella and Parmesan cheese.
4. Grease a 9×13-inch baking dish with olive oil. Layer casserole ingredients in the following order: sautéed vegetables, cheese mixture, and herbed breadcrumbs.
5. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Stuffed Bell Pepper Casserole with Quinoa
This vibrant and flavorful casserole combines the best of both worlds: nutritious quinoa and sweet bell peppers, packed with a savory filling. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large bell peppers, any color
– 1 cup cooked quinoa
– 1 pound ground beef or turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers, remove seeds and membranes, and place them in a baking dish.
3. Cook quinoa according to package instructions.
4. In a large skillet, cook ground beef or turkey, onion, garlic, cumin, salt, and pepper until browned, breaking up into small pieces as needed.
5. Stuff each bell pepper with the meat mixture, followed by cooked quinoa, and top with diced tomatoes and shredded cheese.
6. Drizzle olive oil over the peppers and cover with foil.
7. Bake for 25-30 minutes, or until bell peppers are tender.
Cooking Time: 35-40 minutes
Moroccan Tagine-Inspired Vegetable Casserole
Moroccan Tagine-Inspired Vegetable Casserole
Experience the vibrant flavors of Morocco in this hearty and aromatic vegetable casserole, inspired by the traditional slow-cooked stews known as tagines.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 medium eggplants, sliced
– 2 medium zucchinis, sliced
– 1 red bell pepper, sliced
– 1 can (14.5 oz) of diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– Crusty bread or couscous, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add eggplants, zucchinis, and red bell pepper; cook until tender, about 10 minutes.
4. Stir in diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
5. Transfer the mixture to a 9×13-inch baking dish and top with parsley.
6. Bake for 25-30 minutes or until the vegetables are tender and the flavors have melded together.
7. Serve hot with crusty bread or couscous.
Cooking Time: 30-40 minutes
Tofu and Vegetable Tikka Masala Casserole
Elevate your weeknight dinner routine with this flavorful and satisfying casserole, blending the spices of Indian cuisine with the comfort of a classic baked dish. This Tofu and Vegetable Tikka Masala Casserole is a game-changer for vegetarians and non-vegetarians alike!
Ingredients:
– 1 block firm tofu, drained and cubed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 2 tbsp tomato paste
– 2 tsp garam masala
– 1 tsp ground cumin
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper
– 8 oz macaroni
– 1 cup shredded mozzarella cheese
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a large skillet, sauté onion, garlic, and red bell pepper until tender.
4. Add tofu, diced tomatoes, vegetable broth, tomato paste, garam masala, cumin, cinnamon, and cayenne pepper. Stir to combine.
5. Combine cooked pasta and tofu mixture; transfer to a 9×13-inch baking dish.
6. Top with mozzarella cheese; bake for 25-30 minutes or until golden brown.
Cooking Time: 30-35 minutes
Three-Bean Chili Casserole with Cornbread Topping
A hearty, comforting dish perfect for a chilly evening or a family gathering.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can pinto beans, drained and rinsed
– 1 lb ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 cup chili seasonings
– 1/4 cup brown sugar
– Salt and pepper to taste
– 1 cup cornbread mix
– 1/2 cup milk
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef, onion, garlic, and bell pepper in a large skillet until the beef is browned.
3. Add beans, diced tomatoes, chili seasonings, and brown sugar to the skillet. Simmer for 10 minutes.
4. In a separate bowl, prepare cornbread mix according to package instructions using milk.
5. Transfer the bean mixture to a 9×13 inch baking dish. Top with cornbread mixture.
6. Bake for 25-30 minutes or until the cornbread is golden brown.
Cooking Time: 40-45 minutes
Pumpkin and Sage Pasta Bake
Celebrate the flavors of fall with this comforting pasta bake, combining roasted pumpkin, savory sage, and creamy cheese.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 1 small pumpkin (about 2 lbs.), peeled and cubed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss pumpkin cubes with olive oil, garlic, and sage on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large mixing bowl, combine roasted pumpkin, cooked pasta, cheddar cheese, Parmesan cheese, salt, and pepper. Mix well.
5. Transfer the mixture to a baking dish and top with additional grated cheese if desired.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 40-45 minutes
Kale and White Bean Casserole with Parmesan Crust
This hearty casserole combines the creaminess of cannellini beans, the earthiness of kale, and the crunch of a Parmesan crust for a satisfying vegetarian main dish.
Ingredients:
– 1 bunch kale, stems removed and chopped
– 1 (15 oz) can cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 cup grated Parmesan cheese
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook until fragrant, 1 minute.
3. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper.
4. In a separate bowl, combine cannellini beans, cooked kale mixture, and a pinch of salt and pepper.
5. Transfer the bean-kale mixture to a 9×13 inch baking dish. Top with Parmesan cheese and breadcrumbs.
6. Drizzle with olive oil and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Thai Coconut Curry Vegetable Casserole
This flavorful casserole combines the warm spices of Thailand with the comfort of a vegetable-packed dish, all wrapped up in a creamy coconut curry sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (bell peppers, carrots, broccoli, and zucchini)
– 1 can (14 oz) coconut milk
– 2 tbsp Thai red curry paste
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt and pepper to taste
– 8 oz whole wheat lasagna noodles
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté onion and garlic until softened. Add mixed vegetables and cook until tender.
4. Stir in coconut milk, curry paste, cumin, turmeric, salt, and pepper.
5. Combine cooked lasagna noodles with the vegetable mixture. Transfer to a 9×13 inch baking dish.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
7. Garnish with fresh cilantro leaves and serve.
Cooking Time: 25-30 minutes
Roasted Root Vegetable and Lentil Casserole
Roasted Root Vegetable and Lentil Casserole: A hearty, flavorful dish perfect for a cozy night in. This casserole combines the natural sweetness of roasted root vegetables with the earthy taste of lentils.
Ingredients:
– 1 large butternut squash, peeled and cubed
– 2 large carrots, peeled and sliced
– 2 large parsnips, peeled and sliced
– 1 can (14.5 oz) red or green lentils, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup vegetable broth
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 425°F.
2. Toss squash, carrots, and parsnips with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, sauté onion and garlic in a little bit of oil until softened. Add lentils, vegetable broth, and roasted vegetables. Simmer for 20-25 minutes or until lentils are tender.
4. Transfer the mixture to a baking dish and top with shredded cheddar cheese (if using). Bake at 375°F for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking time: 45-50 minutes
Summary
Get ready to cozy up with these 20 hearty vegetarian casserole recipes! From classic comfort foods like lentil and sweet potato shepherd’s pie, to global-inspired dishes like Moroccan tagine-inspired vegetable casserole, there’s something for everyone. Discover creative combinations of vegetables, grains, and cheeses in recipes like cheesy spinach and mushroom casserole, vegan green bean casserole with crispy onions, and many more. Whether you’re a busy home cook or a vegetarian looking for inspiration, these satisfying casseroles are sure to become new family favorites.
