39 Vegetarian Casserole Recipes That Everyone Will Enjoy

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Martha Stewart Editors

Updated on January 6, 2022

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cheesy spinach-potato egg casserole recipe — Photo: Con Poulos

Rich, savory, studded with vegetables, and often draped with cheese, these vegetarian casseroles are irresistible. Whether you're cooking for a vegetarian or simply want to reduce your meat intake, they're flavor-filled options to serve 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-based recipes to appeal to your crowd in this collection of stellar vegetarian casseroles.

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Winter-Vegetable-and-Gouda Gratin

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.

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Tian Provençal

Bryan Gardner

This meal-in-one casserole uses polenta as its base and is topped with layers of thinly sliced tomato, eggplant, and zucchini—and nutty Gruyère cheese.

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Pimiento Mac and Cheese

pimiento mac and cheese served in a white casserole dish — 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.

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Vegetarian Shepherd's Pie

shepherds pie — Kate Mathis

A mouthwatering vegetable-filled alternative to the hearty favorite, our version features lentils, cremini mushrooms, and the traditional carrots, peas, and potatoes.

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Twice-Baked Potato-and-Raclette Casserole

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.

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Honeynut Squash, Leek, and Brie Gratin

squash 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.

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Cheesy Spinach-Potato Egg Casserole

Cheesy Spinach-Potato Egg Casserole — Con Poulos

There's a lot to like about this one-dish meal. It's gluten free as well as vegetarian, and it's special enough to serve for company. We also love that you can assemble it ahead and bake it when you need it.

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Squash, Sage, and Ricotta Cannelloni

Butternut squash, shallots, sage, nutmeg, and ricotta blend seamlessly together in this hearty vegetarian casserole. The best part? It only requires 35 minutes of prep.

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Lighter Eggplant Parmesan

The Italian-American favorite features breaded eggplant slices that are baked rather than fried, and a creamy, garlicky béchamel made with skim milk.

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Mushroom and Black Bean Tortilla Casserole

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.

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Mushroom-Eggplant Lasagna

Mushroom and Eggplant Lasagna — Bryan Gardner

This vegetarian casserole features no-boil noodles, silky eggplant, and tons of cheese for a rich and satisfying meal.

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Pumpkin Pasta

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

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Mexican-Style Lasagna

Mexican 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.

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Tomato Cobbler

Toss tomato wedges with salt, pepper, and cornstarch, then drop spoonfuls of cornmeal-buttermilk biscuit dough over them to make this savory cobbler.

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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 more.

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Vegetable Enchiladas

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.

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Curry Chickpea Potpie

Curried vegetables, potatoes, lentils, and chickpeas make the hearty filling for this unique potpie. Rather than pastry, the crust is a crispy topping made by mixing sautéed millet with beaten eggs.

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Wild Mushroom and Spinach Lasagna

wild mushroom and spinach lasagna — Christopher Baker

This elegant vegetarian lasagna serves 12, making it a perfect dish for entertaining. Madeira wine and a generous amount of fresh parsley add depth and flavor to the creamy sauce.

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Fall Vegetable and Orzo Casserole

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

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Zucchini Lasagna

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.

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Creamy Baked Ziti

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, the reason why it's so deliciously rich? Cream cheese which complements the mozzarella and parmesan.

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Camembert-Asparagus Bread Pudding

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

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Mushroom and Polenta Potpie

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.

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Yellow-Squash Casserole

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

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Eggplant Ricotta Bake

eggplant bake

A shortcut version of eggplant parmesan, this recipe skips the usual breading-and-frying. Instead, simply roast the sliced eggplant and layer in a baking dish with egg-enriched ricotta, store-bought marinara sauce, and Parmesan cheese.

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Freeze-Ahead Lasagna Primavera

lasagna

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

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Rice and Spinach Casserole with Basil

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

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Baked Gnocchi with Ricotta and Marinara

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.

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Acorn Squash Lasagna

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

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Baked-Eggplant Parmesan

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.

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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.

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Sweet Potato Cannelloni

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.

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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 or zucchini.

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Squash Baked Macaroni

This deluxe version of macaroni and cheese calls for ricotta and mascarpone cheeses plus puréed butternut and acorn squash. The result is a take on mac and cheese that's a tad healthier and a tad creamier than the usual.

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Classic Cheese Lasagna

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.

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Layered Eggplant and Polenta Casserole

Mikkel Vang

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

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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.

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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.

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Potato-Mushroom Pie

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.

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