23 Vegetarian Casserole Recipes That Everyone Will Love

You're probably thinking of classic lasagna, a super yummy vegetarian casserole that everyone loves. It's just one example of many delicious options that you can make and eat. This is because vegetarian casseroles are great for mealtime, and they can be made in many different ways.

There are so many tasty recipes to try, and you can find them all here. From simple and easy to make, to big and fancy, we have lots of vegetarian casserole recipes for you to choose from. You'll love making and eating these dishes, and so will your family and friends.

1. Classic Lasagna

A classic Italian dish made with layered pasta and rich flavors.

Ingredients

• 8 lasagna noodles
• 1 cup ricotta cheese
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup sliced mushrooms
• 1 cup sliced bell peppers
• 1 cup sliced zucchini
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté mushrooms, bell peppers, zucchini, onion, and garlic until tender.
4. In a large bowl, combine ricotta cheese, basil, oregano, salt, and pepper.
5. Spread a layer of marinara sauce in the bottom of a 9x13-inch baking dish.
6. Arrange 4 lasagna noodles on top of the sauce.
7. Spread half of the ricotta cheese mixture over the noodles.
8. Add half of the sautéed vegetables and half of the shredded mozzarella cheese.
9. Repeat the layers, starting with the noodles, marinara sauce, ricotta cheese mixture, sautéed vegetables, and mozzarella cheese.
10. Top with grated parmesan cheese.
11. Cover with aluminum foil and bake for 30 minutes.
12. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.

2. Stuffed Peppers

Colorful bell peppers filled with savory vegetarian mixtures.

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 2 cups water
• 1 can black beans, drained
• 1 can diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. Cook quinoa according to package instructions using 2 cups of water.
4. In a large skillet, heat olive oil and sauté onion and garlic until softened.
5. Stir in black beans, diced tomatoes, and cooked quinoa.
6. Stuff each pepper with the quinoa mixture and top with shredded cheese.
7. Place peppers in a baking dish and bake for 30 minutes.
8. Season with salt and pepper to taste.
9. Serve warm.

3. Roasted Veggie Casserole

A hearty casserole filled with roasted vegetables and gooey cheese.

Ingredients

• 1 eggplant, sliced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated parmesan cheese
• 1 cup of marinara sauce
• 1 cup of cooked pasta
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Toss the sliced eggplant, zucchini, red bell pepper, and onion with olive oil, salt, and pepper on a baking sheet.
3. Roast the vegetables in the oven for 25-30 minutes, or until tender.
4. Cook the pasta according to package instructions and set aside.
5. In a large bowl, combine the cooked pasta, roasted vegetables, marinara sauce, and garlic.
6. In a greased 9x13 inch baking dish, create a layer of the pasta mixture.
7. Top with a layer of shredded mozzarella cheese and grated parmesan cheese.
8. Repeat the layers two more times, ending with a layer of cheese on top.
9. Bake the casserole in the oven for 25-30 minutes, or until the cheese is melted and bubbly.
10. Serve hot and enjoy!

4. Goat Cheese and Spinach Bake

A creamy and flavorful bake filled with goat cheese and spinach.

Ingredients

• 1 package frozen spinach, thawed and drained
• 1 log of goat cheese, crumbled
• 1 cup of cream
• 1/2 cup of grated cheddar cheese
• 1/2 cup of breadcrumbs
• 1/4 cup of chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the spinach with a pinch of salt until wilted.
3. In a large bowl, combine the cooked spinach, crumbled goat cheese, cream, and a pinch of pepper.
4. In a separate bowl, mix the grated cheddar cheese and breadcrumbs.
5. Grease a 9x13 inch baking dish with butter or cooking spray.
6. Add the spinach and goat cheese mixture to the baking dish.
7. Top the spinach mixture with the cheddar cheese and breadcrumb mixture.
8. Sprinkle chopped parsley on top.
9. Bake for 25-30 minutes or until the top is golden brown.
10. Serve warm and enjoy.

5. Mushroom and Lentil Shepherd's Pie

A hearty, vegetarian version of the classic shepherd's pie.

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 2 cups mashed potatoes
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat and sauté the onion and garlic until softened.
3. Add the mushrooms and cook until they release their moisture and start to brown.
4. Stir in the lentils, vegetable broth, tomato paste, and thyme, and bring to a boil.
5. Reduce heat to low, cover, and simmer for 30 minutes or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Transfer the lentil mixture to a baking dish and top with mashed potatoes.
8. Bake for 25-30 minutes, or until the potatoes are golden brown.
9. Serve hot and enjoy.

6. Vegetable Quinoa Casserole

A flavorful and nutritious Vegetable Quinoa Casserole perfect for a weeknight dinner.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic
• 2 cups mixed vegetables
• 1 cup shredded cheese
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cook quinoa according to package instructions.
3. In a large skillet, heat olive oil and sauté onion and garlic until softened.
4. Add mixed vegetables and cook until tender.
5. In a large bowl, combine cooked quinoa, vegetable mixture, and shredded cheese.
6. Season with thyme, salt, and pepper to taste.
7. Transfer the mixture to a baking dish and bake for 25-30 minutes.
8. Serve hot and enjoy.

7. Grilled Eggplant Parmesan

Grilled Eggplant Parmesan is a vegetarian Italian dish with crispy eggplant and melted mozzarella cheese.

Ingredients

• 2 large eggplants
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup tomato sauce
• 1/4 cup olive oil
• Fresh basil leaves

Instructions

1. Preheat the grill to medium-high heat and slice the eggplants into 1/2-inch thick rounds.
2. In a shallow dish, mix together flour, salt, and pepper.
3. Dip each eggplant slice into the flour mixture, then into the breadcrumbs, coating both sides evenly.
4. Brush the grill with olive oil to prevent sticking and grill the eggplant slices for 3-4 minutes per side, until golden brown.
5. In a separate saucepan, heat the tomato sauce over medium heat.
6. In a baking dish, create a layer of tomato sauce, followed by a layer of grilled eggplant slices, and then a layer of mozzarella and parmesan cheese.
7. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
8. Bake in a preheated oven at 375°F for 30-40 minutes, until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves and serve hot.

8. Butternut Squash and Sage Casserole

A savory and comforting casserole featuring roasted butternut squash and sage.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth
• 1/2 cup grated cheddar cheese
• 1/2 cup breadcrumbs

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and cube the butternut squash, then roast in the oven for 30 minutes.
3. In a pan, sauté the chopped onion and minced garlic until softened.
4. In a large bowl, combine the roasted squash, sautéed onion and garlic, dried sage, salt, and pepper.
5. In a separate bowl, mix the vegetable broth and grated cheddar cheese.
6. In a greased 9x13 inch baking dish, create a layer of the squash mixture, followed by a layer of the broth and cheese mixture, and repeat.
7. Top the casserole with breadcrumbs and bake for 25-30 minutes, or until golden brown.

9. Black Bean and Corn Tortilla Casserole

A flavorful and nutritious casserole with black beans, corn, and tortillas.

Ingredients

• 1 can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 6 corn tortillas
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can diced tomatoes
• 1 cup shredded cheese
• 1 tsp cumin
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion, garlic, and red bell pepper until tender.
3. In a separate bowl, combine black beans, corn kernels, and diced tomatoes.
4. In a 9x13 inch baking dish, arrange half of the tortillas.
5. Spread the black bean mixture over the tortillas.
6. Add the sautéed onion mixture on top of the black beans.
7. Sprinkle half of the shredded cheese over the onion mixture.
8. Repeat the layers, starting with the remaining tortillas, then the black bean mixture, and finally the remaining cheese.
9. Season with cumin, salt, and pepper to taste.
10. Bake for 30-35 minutes, or until the cheese is melted and bubbly.

10. Spinach and Feta Stuffed Shells

Spinach and feta stuffed shells are a delicious vegetarian casserole option.

Ingredients

• 12 jumbo pasta shells
• 2 cups fresh spinach
• 1 cup crumbled feta cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. In a mixing bowl, combine spinach, feta cheese, ricotta cheese, Parmesan cheese, egg, salt, and pepper.
4. Stuff each pasta shell with the spinach and cheese mixture.
5. Place stuffed shells in a baking dish and drizzle with olive oil.
6. Cover the dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and continue baking for an additional 10-15 minutes, or until the shells are lightly browned.
8. Serve hot and enjoy.

11. Lentil and Vegetable Tagine

Hearty lentil and vegetable tagine with aromatic spices.

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium zucchinis, chopped
• 1 large red bell pepper, chopped
• 2 cups vegetable broth
• 1 can diced tomatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Heat oil in a large Dutch oven over medium heat.
2. Add onions and cook until they start to soften, about 5 minutes.
3. Add garlic, carrots, zucchinis, and bell pepper, cook for 5 minutes.
4. Stir in cumin, paprika, and cinnamon, cook for 1 minute.
5. Add lentils, vegetable broth, and diced tomatoes.
6. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until lentils are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.

12. Zucchini and Tomato Casserole

A hearty and flavorful casserole filled with zucchini and tomatoes.

Ingredients

• 2 medium zucchinis
• 3 medium tomatoes
• 1 onion
• 2 cloves of garlic
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis and tomatoes into 1/4-inch thick rounds.
3. In a large skillet, sauté the onion and garlic until softened.
4. In a greased 9x13-inch baking dish, create a layer of zucchinis.
5. Add a layer of sautéed onions and tomatoes on top of the zucchinis.
6. Sprinkle with mozzarella and parmesan cheese.
7. Repeat steps 4-6 until all ingredients are used, ending with a layer of cheese.
8. Top with breadcrumbs and drizzle with olive oil.
9. Bake for 30-40 minutes or until golden brown.
10. Serve hot and enjoy.

13. Broccoli and Cheddar Frittata

A delicious breakfast or brunch option, the Broccoli and Cheddar Frittata is a flavorful twist on a classic dish.

Ingredients

• 6 eggs
• 1 large onion, diced
• 3 cloves of garlic, minced
• 3 cups of broccoli florets
• 1 cup of shredded cheddar cheese
• 1/2 cup of shredded mozzarella cheese
• 1 tablespoon of olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until softened.
3. Add the broccoli to the skillet and cook until tender, about 5 minutes.
4. In a large bowl, whisk together the eggs and a pinch of salt and pepper.
5. Add the shredded cheese to the bowl and stir to combine.
6. Add the cooked broccoli mixture to the bowl and stir to combine.
7. Pour the egg mixture into a greased 9-inch pie plate or skillet.
8. Bake the frittata for 35-40 minutes, or until the edges are golden brown and the center is set.
9. Remove from the oven and let cool for a few minutes before slicing and serving.

14. Cauliflower and Potato Gratin

Cauliflower and Potato Gratin is a creamy, comforting dish.

Ingredients

• 1 head of cauliflower
• 2-3 large potatoes
• 2 tablespoons butter
• 1/2 cup grated cheese
• 1/2 cup milk
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the potatoes into 1/8-inch thick rounds.
3. Remove the leaves and trim the stem from the cauliflower.
4. In a large saucepan, combine the sliced potatoes and enough cold water to cover them.
5. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
6. Drain the potatoes and set them aside.
7. In a separate saucepan, steam the cauliflower until tender.
8. In a greased 9x13-inch baking dish, create a layer of potatoes.
9. Add a layer of steamed cauliflower on top of the potatoes.
10. Dot the top of the cauliflower with butter and sprinkle with grated cheese.
11. Pour in the milk and season with salt and pepper to taste.
12. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
13. Bake for 30-40 minutes, or until the top is golden brown and the casserole is heated through.

15. Green Chile and Cheese Casserole

A flavorful and spicy casserole with green chile and cheese.

Ingredients

• 1 can of green chile
• 1 cup of shredded cheese
• 1/2 cup of milk
• 1/2 cup of cream
• 1 teaspoon of cumin
• 1/2 teaspoon of paprika
• Salt and pepper to taste
• 1 cup of cooked rice
• 1 cup of black beans, cooked

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, combine green chile, cumin, and paprika, and cook over medium heat for 5 minutes.
3. In a large bowl, combine cooked rice, black beans, and shredded cheese.
4. Add the green chile mixture to the bowl and stir well.
5. In a separate bowl, whisk together milk and cream, and add to the bowl with the rice mixture.
6. Season with salt and pepper to taste.
7. Transfer the mixture to a baking dish and bake for 25-30 minutes, or until the top is golden brown.
8. Serve hot and enjoy.

16. Roasted Vegetable and Brown Rice Bowl

Roasted Vegetable and Brown Rice Bowl is a hearty, flavorful dish filled with roasted vegetables and nutritious brown rice.

Ingredients

• 1 cup brown rice
• 2 cups water
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and cubed
• 1 large carrot, peeled and sliced
• 1 large red bell pepper, seeded and sliced
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring the water to a boil and add the brown rice.
3. Reduce the heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender.
4. In a large bowl, toss the sweet potato, carrot, bell pepper, and red onion with the olive oil, garlic, and thyme until they are evenly coated.
5. Spread the vegetables in a single layer on a large baking sheet and roast for about 30-40 minutes or until they are tender and lightly browned.
6. Fluff the cooked brown rice with a fork and season with salt and pepper to taste.
7. To assemble the bowls, divide the cooked brown rice between four bowls and top with the roasted vegetables.
8. Serve immediately and enjoy!

17. Sweet Potato and Black Bean Enchiladas

A flavorful and nutritious vegetarian dish combining sweet potatoes and black beans in enchilada form.

Ingredients

• 2 large sweet potatoes
• 1 can black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can enchilada sauce
• 6 corn tortillas
• 1 cup shredded cheese
• 1 tsp cumin
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Bake the sweet potatoes for 45-60 minutes, or until tender.
3. Sauté the onion, garlic, and bell pepper in a pan until the vegetables are softened.
4. Add the black beans, cumin, salt, and pepper to the pan and stir to combine.
5. Scoop the flesh out of the sweet potatoes and add it to the pan, stirring to combine.
6. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
7. To assemble the enchiladas, lay a tortilla flat and spoon some of the sweet potato and black bean mixture onto the center of the tortilla.
8. Roll the tortilla up and place it seam-side down in a baking dish.
9. Repeat with the remaining tortillas and filling.
10. Pour the enchilada sauce over the rolled tortillas and top with shredded cheese.
11. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

18. Vegetable and Tofu Stir-Fry Casserole

A savory and nutritious casserole packed with stir-fried vegetables and tofu.

Ingredients

• 1 block of firm tofu
• 1 onion
• 2 cloves of garlic
• 1 bell pepper
• 2 cups of mixed vegetables
• 2 tablespoons of olive oil
• 1 teaspoon of soy sauce
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• 1 cup of shredded cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tofu into small cubes and stir-fry in olive oil until golden brown.
3. Add the onion, garlic, and bell pepper to the pan and cook until the vegetables are tender.
4. Add the mixed vegetables, soy sauce, and thyme to the pan and stir-fry for 2 minutes.
5. In a large bowl, combine the cooked tofu and vegetable mixture.
6. Transfer the mixture to a baking dish and top with shredded cheese.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
8. Serve hot and enjoy.

19. Asparagus and Mushroom Strata

A layered dish with asparagus, mushrooms, and bread, perfect for brunch.

Ingredients

• 1 pound fresh asparagus, trimmed
• 1 cup mixed musohroms, sliced
• 6 cups cubed bread
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup grated cheese
• 1/2 cup milk
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F.
2. In a large skillet, sauté the asparagus and mushrooms in olive oil until tender.
3. In a separate skillet, sauté the onion and garlic until softened.
4. In a large bowl, combine bread, asparagus mixture, onion mixture, and cheese.
5. In a separate bowl, whisk together milk, salt, and pepper.
6. Pour the milk mixture over the bread mixture and stir until well combined.
7. Pour the mixture into a 9x13 inch baking dish and bake for 35-40 minutes.
8. Remove from oven and let cool for 10 minutes before serving.

20. Caprese Casserole

A creative twist on the Italian classic, featuring fresh tomatoes, mozzarella, and basil.

Ingredients

• 8 oz mozzarella cheese
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 4 cups fresh basil leaves
• 1 tsp salt
• 1 tsp black pepper
• 1 cup grated parmesan cheese
• 1 cup pasta of choice

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions and set aside.
3. Slice the mozzarella cheese and cherry tomatoes into thin rounds.
4. In a large bowl, combine the cooked pasta, sliced mozzarella, and cherry tomatoes.
5. Drizzle the olive oil over the pasta mixture and sprinkle with salt, pepper, and basil leaves.
6. In a greased 9x13-inch baking dish, create a layer of the pasta mixture.
7. Sprinkle parmesan cheese over the top of the pasta layer.
8. Repeat the layers until all ingredients are used, ending with a layer of parmesan cheese.
9. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let it cool before serving.

21. Pumpkin and Sage Lasagna

Layered pasta with pumpkin and sage filling.

Ingredients

• 8 lasagna noodles
• 1 cup pumpkin puree
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions.
3. In a skillet, heat the olive oil and sauté the onion and garlic until softened.
4. Stir in the pumpkin puree, sage, salt, and pepper.
5. In a large bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese.
6. Spread a layer of the pumpkin mixture in the bottom of a 9x13-inch baking dish.
7. Arrange 4 lasagna noodles on top of the pumpkin layer.
8. Spread half of the cheese mixture over the noodles.
9. Repeat the layers, starting with the pumpkin mixture, then the noodles, and finally the remaining cheese mixture.
10. Top the final layer of noodles with the remaining pumpkin mixture and sprinkle with additional Parmesan cheese.
11. Cover the dish with aluminum foil and bake for 30 minutes.
12. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

22. Eggplant and Red Pepper Casserole

A hearty and flavorful vegetarian dish featuring roasted eggplant and red peppers.

Ingredients

• 2 large eggplants, sliced
• 2 large red peppers, sliced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 cup of tomato sauce
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated parmesan cheese
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Fresh basil leaves, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roast the eggplant and red pepper slices in the oven for 30 minutes, or until tender.
3. In a large skillet, sauté the chopped onion and minced garlic in olive oil until softened.
4. In a large bowl, combine the roasted eggplant and red peppers, sautéed onion and garlic, and tomato sauce.
5. In a greased 9x13-inch baking dish, create a layer of the eggplant mixture.
6. Sprinkle a layer of mozzarella and parmesan cheese over the eggplant mixture.
7. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
8. Bake the casserole in the preheated oven for 30-40 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and sprinkle with chopped fresh basil leaves.
10. Serve hot and enjoy!

23. Artichoke and Spinach Casserole

Artichoke and Spinach Casserole is a delicious vegetarian dish.

Ingredients

• 1 (14 oz) can artichoke hearts
• 1 package frozen spinach, thawed and drained
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
3. Add artichoke hearts and cook for 5 minutes, stirring occasionally.
4. Stir in spinach and cook until wilted.
5. In a large bowl, combine artichoke mixture, mozzarella cheese, and Parmesan cheese.
6. Transfer mixture to a 9x13 inch baking dish and top with breadcrumbs.
7. Bake for 25-30 minutes or until golden brown and heated through.
8. Season with salt and pepper to taste, then serve hot.

Conclusion

You won't compromise on flavor with these veggie casseroles, despite what you might think. They're not just for vegetarians, as everyone will love them. Don't worry about lack of variety, these 23 recipes offer that and more, so you'll find something to suit your taste, guaranteeing a delicious meal every time.