Prepare meatless meals so delicious even carnivores won’t miss a thing. Simple yet satisfying, vegetarian casseroles are a full meal all in one-dish. Add these easy recipes to your cooking repertoire, and you’ll be ready to entertain vegetarian guests in style.
Creamy Spaghetti Squash Casserole:
- Halve 1 (3-4 pound) spaghetti squash lengthwise and discard seeds. Cover with foil and cook squash on a baking sheet in a pre-heated 400 degree over until tender (approximately 40-50 minutes).
- While the squash cools, chop 1 medium onion and slice 1 small carton (approx. 1 cup) of button mushrooms into thin, bite-size pieces.
- In a lasagna dish, mix 1 cup (1/2 a container) of sour cream with 1 teaspoon Italian seasoning and 1/4 teaspoon salt.
- Grate 3/4 cup of Parmesan (or Asiago) cheese. Mix 1/2 cup of Parmesan cheese into the sour cream mixture.
- Shred squash by running a fork lengthwise over the surface. Add the shredded squash to the lasagna dish. Combine squash with sour cream mixture.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the mushrooms and onions until just tender.
- Stir the onion and mushroom mixture into the squash and sour cream mixture.
- Top with remaining 1/4 cup of Parmesan cheese. Bake 20 minutes at 400 degrees until the top is lightly browned and the dish is warm throughout.
- Season to taste with salt and pepper.
Cheesy Eggplant and Zucchini Casserole:
- Peel 3 zucchini and 2 eggplants. Slice evenly (ensuring zucchini and eggplants are the same thickness).
- Add 2 tablespoons of extra virgin olive olive, 1 1/2 tablespoons of Italian seasoning, and 2 cloves of minced garlic to a skillet at medium-heat.
- Saute the zucchini and eggplant in the oil until just tender- but not fully cooked.
- Spread a thin layer of marinara sauce on the bottom of your lasagna dish. Layer some zucchini and eggplant over the tomato sauce. Add a layer of thinly-sliced mozzarella cheese. Repeat until you’ve used up all of the zucchini, eggplant and cheese. (You’ll need approximately 1 cup of marinara sauce and 1/2 pound of mozzarella cheese.)
- Bake at 350 degrees for 20-25 minutes (until the vegetables are tender). Serve with warm tomato sauce and a side of pasta.
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