Food & Cooking Recipes Healthy Recipes Vegetarian Recipes 34 Vegetarian Casserole Recipes That Everyone Can Enjoy These plant-powered casseroles are nutritious, delicious, and packed with seasonal vegetable flavor. By Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years. Editorial Guidelines Updated on January 6, 2022 Close Photo: Con Poulos Rich, savory, studded with vegetables, and often draped with cheese, these vegetarian casserole recipes are irresistible. Whether you're cooking a fully vegetarian meal or simply looking to add some new plant-based dishes to your repertoire, we have dozens of flavor-filled options available. These vegetarian casseroles can be served as a main dish or as a seamless side, no matter the season. Choose from vegetable-packed gratins, rich and creamy potato casseroles, cheesy baked pastas, a meatless take on shepherd's pie, and more. You'll find plenty of plant-forward recipes to appeal to your crowd in this collection of stellar vegetarian casseroles. Are All Types of Cheese Suitable for a Vegetarian Diet? 01 of 34 Butternut-Squash and Kale Gratin Chris Court Butternut squash has all of the same creamy, fluffy texture of potatoes, but with an added hint of sweetness. When paired with hearty, fibrous kale, Parmesan cheese, and fresh sage leaves, it bakes into a creamy vegetarian gratin worthy of the casserole dish. View Recipe 02 of 34 Winter-Vegetable Red-Curry Potpie Bryan Gardner Instead of the usual chicken, a vibrant red curry-spiced mixture of butternut squash, carrots, bell peppers, and onions hides underneath the crust of this plant-based potpie. Instead of fussing with pie dough, we use store-bought puff pastry instead. View Recipe 03 of 34 Zucchini and Yellow Squash Gratin These days, you can find summer squash year-round, but when they’re in season during the summer months, they are sweeter than ever. They don’t need much else to make this gratin taste delicious—just a touch of shallot, garlic, and Parmesan cheese. View Recipe 04 of 34 Butternut Squash Cannelloni With Sage-Walnut Cream Sauce This is the ultimate indulgent dinner. The cannelloni sheets are filled with a mixture of cooked squash and spinach and baked in a decadent cream sauce—make a simple bechamel sauce and flavor it with woodsy sage, nutmeg, and toasted walnuts. View Recipe 05 of 34 Macaroni and Cheese With Butternut Squash Sang An If you thought macaroni and cheese couldn’t get any creamier, get ready to raise your expectations. Sweet, earthy butternut squash and a mixture of three cheeses (ricotta, Parmesan, and extra-sharp cheddar) are blended into a sauce for the pasta. Swap the chicken broth for vegetable broth to keep it vegetarian. View Recipe 06 of 34 Baked Mac and Cheese With Broiled Tomatoes Armando Rafael Macaroni and cheese totally counts as a casserole (wink, wink). Warm broiled tomatoes elevate this three-cheese mac that’s made with Parmesan, sharp cheddar, and American cheeses. View Recipe 07 of 34 Very Vegetable Lasagna Anson Smart Sneak extra vegetables into your diet by swapping half of the lasagna noodles in this recipe for long slices of boiled zucchini. Between the pasta and squash, you’ll find layer upon layer of gooey ricotta filling and marinara sauce. View Recipe 08 of 34 Easter Frittata With Asparagus, Goat Cheese, and Spring Herbs Bryan Gardner Don’t let the title of this recipe fool you—you can easily whip up this quick frittata whenever you like. You can even make it when asparagus is no longer in season—just swap the stalks for thins stems of broccolini or green beans. View Recipe 09 of 34 Mushroom and Celery-Root Bread Pudding Chris Court This decadent bread casserole is the perfect side dish for a cold winter night, but it’s also hearty enough to be served as the main course. Wild mushrooms, like shiitake, maitake, cremini, and oyster, bake in a custard with sourdough bread, celery root, fresh thyme, and pungent blue cheese. View Recipe 10 of 34 Vegan Stuffing With Mushrooms and Leeks Bryan Gardner We don’t like to limit stuffing to the Thanksgiving table (though this is indeed a great holiday side dish in its own right). Cremini mushrooms, leeks, and celery hold their own in this plant-based casserole. View Recipe 11 of 34 Winter-Vegetable-and-Gouda Gratin Nico Schinco A cozy, vegetable-packed recipe your family will enjoy and one that might encourage them to embrace more produce. This gratin is packed with sweet potatoes, cauliflower, and Swiss chard. All are parboiled, then layered in a baking dish with plenty of grated Gouda. View Recipe 12 of 34 Tian Provençal With Polenta Bryan Gardner Embrace the abundance of summer vegetables with this plant-powered casserole. It has nearly every color in the rainbow, including deep violet eggplant, ruby red tomatoes, and lush green zucchini. View Recipe 13 of 34 Pimiento Mac and Cheese Con Poulos A crowd-pleaser for sure, this zesty take on mac and cheese has punchy add-ins, like roasted bell peppers, mustard powder and a touch of cayenne, and plenty of sharp cheddar cheese, that give the dish a pimiento cheese flavor. It also features sour cream and eggs to guarantee it's rich, moist, and delicious. View Recipe The Six Best Pasta Shapes to Use When Making a Baked Pasta Dish 14 of 34 Vegetarian Shepherd's Pie Kate Mathis A mouthwatering vegetable-filled alternative to the hearty favorite, our version features lentils and cremini mushrooms alongside the traditional carrots, peas, and potatoes. View Recipe 15 of 34 Twice-Baked Potato-and-Raclette Casserole Paola + Murray This fondue-inspired dish incorporates mashed potatoes, sour cream, cream cheese, and raclette, a rich semi hard cheese from Switzerland that melts wonderfully. It's a truly decadent vegetarian casserole. View Recipe 16 of 34 Honeynut Squash, Leek, and Brie Gratin Johnny Fogg A cute casserole that serves two. Layers of sliced honeynut squash, leeks, and lasagna noodles melt into a luscious vegetarian gratin. Serve with a crisp green salad and your favorite vinaigrette for a superb meal. View Recipe 17 of 34 Cheesy Spinach-Potato Egg Casserole Con Poulos There's a lot to love about this one-dish meal. It's gluten-free as well as vegetarian, and it's special enough to serve for company or last-minute guests. We also love that you can assemble it ahead and bake it when you need it. View Recipe 18 of 34 Mushroom and Black Bean Tortilla Casserole Sautéed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole, perfect for an easy and delicious weeknight meal. View Recipe 19 of 34 Mushroom-Eggplant Lasagna Bryan Gardner This vegetarian casserole features no-boil noodles, silky eggplant, and tons of cheese for a rich and satisfying meal. You won't miss the meat. View Recipe 20 of 34 Mexican-Style Lasagna Christina Holmes Corn tortillas replace the lasagna noodles in this crowd-pleasing bean-and-cheese casserole. Make the delicious green sauce by puréeing cilantro, scallions, and baby spinach in a food processor. View Recipe 21 of 34 Tomato Cobbler Peaches aren't the only summer fruit that takes well to cobbler. Toss tomato wedges with salt, pepper, and cornstarch, then drop spoonfuls of cornmeal-buttermilk biscuit dough over them to make this savory cobbler. View Recipe 22 of 34 Eggplant Meatball Casserole Mike Krautter A vegetarian version of a classic dish, our recipe makes good use of eggplant, mozzarella, and garlic—and it's so tasty that everyone will want second helpings. View Recipe 23 of 34 Vegetable Enchiladas Anna Williams Combine black beans, frozen spinach and corn, and pepper Jack cheese to make the no-cook filling for these enchiladas. Bake one pan to eat now and another to freeze for later. View Recipe 24 of 34 Creamy Baked Ziti Bryan Gardner Our three-cheese baked ziti makes a comforting, soul-satisfying dinner anytime you feel like turning the oven on. The secret ingredient? Cream cheese. That and mozzarella are the reason why it's so deliciously rich. View Recipe 25 of 34 Eggplant Ricotta Bake A shortcut version of eggplant Parmesan, this recipe skips the usual breading-and-frying. Instead, simply roast the sliced eggplant and layer it in a baking dish with egg-enriched ricotta, store-bought marinara sauce, and Parmesan cheese. View Recipe 26 of 34 Freeze-Ahead Lasagna Primavera A light béchamel, instead of the usual tomato sauce, flavors the layers of this carrot, pea, and spinach lasagna. This dish freezes beautifully so you'll always have dinner at your fingertips. View Recipe 27 of 34 Acorn Squash Lasagna Ricotta cheese and puréed acorn squash make a creamy, lightly sweet filling for this autumnal lasagna. Using no-boil noodles saves about half an hour of precious time. View Recipe 28 of 34 Baked-Eggplant Parmesan Minh + Wass The eggplant slices are baked, not fried, in this eggplant Parmesan. This hearty vegetarian main dish can be made a month ahead and frozen so it's ready for your next family meal. View Recipe 29 of 34 Spinach Manicotti in Creamy Tomato Sauce Lemon zest and Parmesan give a flavor boost to the ricotta-spinach filling of this baked, stuffed pasta. A splash of cream enriches the marinara sauce. View Recipe 30 of 34 Baked Spaghetti and Mozzarella Make a quick sauce from canned tomatoes and garlic, then mix in diced fresh mozzarella, par-cooked spaghetti, and lots of fresh basil. This baked pasta dish would also be marvelous with the addition of sautéed mushrooms, eggplant, or zucchini. View Recipe 31 of 34 Classic Cheese Lasagna Yunhee Kim Ricotta, mozzarella, and Parmesan cheeses are layered with fresh lasagna noodles in this vegetarian main dish. You can use dry lasagna noodles and store-bought marinara sauce as a timesaver if you prefer. View Recipe 32 of 34 Spinach and Cheddar Strata Strata, a savory version of bread pudding, is a delicious choice for brunch or dinner. This one is rich with cheddar cheese and eggs and has plenty of fiber-rich spinach for good measure. View Recipe 33 of 34 Cheese Enchilada Casserole Wrap Monterey Jack, queso fresco, or a combination of cheeses in corn tortillas, and bake in your choice of three sauces—tomato-jalapeño, tomatillo, or chile-raisin. Serve our enchilada casserole with an assortment of garnishes such as diced red onion, avocado, cilantro, and sour cream. View Recipe 23 Delicious Taco Bar Toppings That Offer Something for Everyone 34 of 34 Potato-Mushroom Pie Gentl and Hyers Thinly sliced Yukon gold potatoes are layered with wild mushrooms and two cheeses in this savory "pie." Milk and cream mingle with the cheeses to make a rich sauce as the gratin bakes. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit