Vegetarian Casserole Recipes

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 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.

Sauteed 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.

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.

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.

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.

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.

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.

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.

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.

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.