Turkey doesn't have to be the main event at the Thanksgiving feast. These satisfying and delicious meatless main dishes will be a hit with everyone from vegetarians to omnivores. Choose from simple but impressive recipes for pastas, risottos, savory pies and tarts, and much more.

Wide lasagna noodles are filled with a lightly mashed butternut-squash mixture flavored with sage and nutmeg, then baked with a creamy ricotta and parmesan topping. A garnish of fried sage leaves adds a burst of extra flavor and texture.

Mushrooms, spinach, caramelized onion, and flecks of goat cheese top purchased puff pastry to make this savory vegetarian Thanksgiving tart. You may use any variety of mushrooms you like, such as cremini, shiitake, portobello, or a mixture of wild mushrooms.

This satisfying lasagna calls for tomato sauce in place of bechamel and goes easy on the cheese, making it both lighter and easier. Cooking and seasoning the spinach and leeks before baking the lasagna ensures the final product will be packed with layers of flavor.

Baking this risotto frees you from the endless stirring usually required, leaving only 20 minutes of prep time. Kale and butternut squash add nutrition and substance to this one-pot vegetarian main course. To save time on Thanksgiving day, cut up the squash earlier in the week and refrigerate it in a zip-top bag.

Bring this rustic tart to the Thanksgiving table long before dessert. A simple dough is topped with hearty broccolini -- natural hybrid of broccoli and Chinese kale -- along with feta and Parmesan cheeses, then baked. If you prefer, swap broccoli florets for the broccolini and goat cheese for the feta.

This baked pasta dish is a novel use for canned pumpkin puree at the Thanksgiving table. Kale and jarred sun-dried tomato pesto bring extra flavor and color to the pumpkin sauce, and sliced almonds add crunch.

Strata, a savory version of bread pudding, will be a welcome vegetarian addition to the Thanksgiving table. This one is rich with cheddar cheese and eggs, and only takes 30 minutes to prepare.

Stuffed acorn squash halves make a picturesque presentation at the table. The filling of wild rice, dried cherries, and pecans is substantial enough to make this a satisfying main dish.

A simple creamy bechamel sauce oozes from this luxurious vegetable lasagna; roasted mushrooms and canned artichokes combine to give this dish substance and flavor.

Garlicky filling of Swiss chard is encased in a unique olive oil dough. This pie can be frozen for up to a month.

Canned pumpkin puree, the Thanksgiving pie-making staple, takes a savory turn when combined with cream to make a rich sauce for penne rigate. Fried rosemary serves as a crunchy and flavorful garnish.

Using store-bought puff pastry makes preparing these impressive stuffed pastries a snap, and keeps prep time to a minimum. Mixed mushrooms offer a variety of tastes and textures but keep the shopping list short.

Protein-rich quinoa and broiled shiitake mushrooms bring their hearty, chewy texture to this warm salad. A simple vinaigrette and a generous sprinkling of feta cheese add punch.

Pureed acorn squash, along with part-skim ricotta and Parmesan, make a rich and silky filling for this lasagna. Using no-boil noodles cuts the prep time down to just 15 minutes.

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