Rich, savory, studded with vegetables, and often draped with cheese, these vegetarian casseroles are irresistible even for nonvegetarians. Enjoy vegetable gratins for every season, as well as lasagnas, potpies, and enchiladas.

Wrap Monterey Jack, queso fresco, or a combination of cheeses in corn tortillas, and bake in your choice of three sauces -- tomato-jalapeno, tomatillo, or chile-raisin. Serve the enchilada casserole with an assortment of garnishes such as diced red onion, avocado, cilantro, and sour cream.

Sauteed leeks bring their delicate sweet-savory flavor to this rich bread pudding. Serve as a side dish or pair it with a green salad for a vegetarian entree.

The traditional green bean casserole gets a homemade makeover with creamy bechamel sauce, sauteed mushrooms and red bell pepper, and fried shallots. This casserole can be made a day in advance.

The Italian-American favorite gets a flavorful light treatment with breaded eggplant slices that are baked rather than fried, and a creamy, garlicky bechamel made with skim milk.

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.

Sage adds a savory note to sweet-potato casserole topped with crunchy toasted breadcrumbs. Best of all: It can be made two days ahead of time.

This elegant vegetarian lasagna serves 12, making it a perfect dish for entertaining. Feel free to substitute frozen spinach for the fresh if you are pressed for time. Madeira wine and a generous amount of fresh parsley add depth and flavor to the creamy sauce.

Toss tomato wedges with salt, pepper, and cornstarch, then drop spoonfuls of cornmeal-buttermilk biscuit dough over them to make this savory cobbler. This easy, creative recipe is courtesy of Mark Bittman.

Cottage cheese and eggs form the basis of this nutritious casserole. Garlic, thyme, rosemary, and red-pepper flakes give it bold flavor.

Exotic Indian flavors meet down-home American cooking in this pot pie filled with curried vegetables, potatoes, lentils, and chickpeas. Make the crisp topping by mixing sauteed millet with beaten eggs.

Gruyere, sharp cheddar, and a touch of cayenne pepper add sophisticated flavor to this family favorite. The topping of buttered fresh breadcrumbs becomes crisp in the oven.

Packed with butternut squash, tomatoes, fennel, and tender orzo pasta, this vegetarian casserole is hearty enough to serve as a main dish. Fresh sage adds fall flavor.

Thanks to no-boil noodles, this vegetarian lasagna takes just 15 minutes to assemble. A creamy, slightly tangy mixture of reduced-fat cream cheese and ricotta cheese lies between layers of oregano-seasoned zucchini.

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.

A soul-satisfying dinner of three-cheese baked ziti, garlic bread, and green salad with red-wine vinaigrette only takes 40 minutes, start to finish. Feel free to add soy sausage or thawed frozen spinach to the ziti mixture.

Mild cauliflower is complemented by the slightly bitter bite of Belgian endive and the earthy aroma of fresh marjoram. A creamy Gruyere cheese sauce and pasta make this a filling vegetarian entree.

Exceptionally creamy and slightly pungent Camembert cheese adds a touch of luxury to savory bread pudding, while asparagus, mushrooms, sweet onion, and rosemary make this a perfect spring side dish.

Red wine, cream, and a spoonful of tomato paste give this potpie's filling luscious depth. Egg yolks enrich the polenta topping and beaten egg whites give it lightness.

This simple casserole topped with buttery cracker crumbs makes the most of garden-fresh summer squash. You can use yellow squash, zucchini, or a mix of the two.

Canned pumpkin puree and jarred sun-dried tomato pesto create an easy sauce for gemelli pasta and sauteed kale. This vegan main dish is topped with sliced almonds and baked until golden.

This shortcut version of eggplant parmesan skips the breading-and-frying step. Simply roast the sliced eggplant and layer in a baking dish with egg-enriched ricotta, store-bought marinara sauce, and Parmesan cheese.

A light bechamel, instead of the usual tomato sauce, enriches the layers of this carrot, pea, and spinach lasagna. This dish freezes beautifully so you always have dinner for a crowd at your fingertips.

Brown rice and Parmesan cheese form a crisp, flourless crust for this casserole. Ricotta cheese and eggs make up the creamy custard filling.

A combination of cheddar, fontina, Gruyere and Parmiggiano-Reggiano cheeses makes this vegetarian macaroni and cheese fit for a special occasion. This recipe can be baked in individual ramekins or in one large casserole dish.

Humble root vegetables get the royal treatment when baked with white wine and Gruyere cheese. If you like, season this casserole with robust herbs such as thyme or sage to complement the earthy turnips and sweet potatoes.

These individual servings of potato gnocchi are topped with marinara sauce and ricotta and Parmesan cheeses, and make a satisfying meatless meal or side dish. A quick trip under the broiler gives these casseroles a beautifully caramelized finish.

Ricotta cheese and pureed acorn squash make a creamy, lightly sweet filling for this fall lasagna. Using no-boil noodles makes the preparation quicker by a half-hour.

A perennial favorite, green bean casserole gets a sophisticated twist with the addition of artichoke hearts. This easy recipe only takes 20 minutes of preparation time and another 20 minutes in the oven.

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.

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.

In place of pasta, the "cannelloni" in this dish are made from sweet potato slices rolled around a mixture of mashed sweet potato, cottage cheese, and diced apple. This would be an excellent vegetarian dish for the Thanksgiving dinner table.

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 sauteed mushrooms or zucchini.

This simple, hearty side dish is composed of sugar-pumpkin puree topped with breadcrumbs seasoned with Pecorino Romano cheese. To make this dish vegan-friendly, leave out the cheese and substitute the butter with a drizzle of olive oil.

The vegetables in this gratin get a head start with a quick saute on the stovetop. Cream is added, then the mixture is topped with Parmesan cheese and breadcrumbs, and baked for just 10 minutes.

Easy and impressive, this recipe combines frozen chopped spinach with Gruyere cheese, half-and-half, and eggs to make a soufflelike side dish. The puff can be made a day ahead and refrigerated.

Ricotta, mascarpone, and pureed butternut and acorn squash add extra creaminess to a familiar favorite. This deluxe version of macaroni and cheese comes from chef Todd English.

Corn tortillas replace the lasagna noodles in this crowd-pleasing bean and cheese casserole. Make the delicious green sauce by pureeing cilantro, scallions, and baby spinach in a food processor.

Eggplant Parmesan has a reputation for being heavy, but we keep things light here with just a sprinkle of breadcrumbs on the fried eggplant slices. This casserole can be frozen for up to three months.

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.

Layers of polenta replace the noodles in this lasagna-inspired creation. Using a log of precooked polenta saves time.

Strata, a savory version of bread pudding, is a delicious choice for brunch or dinner. This one is rich with cheddar cheese and eggs.