Healthy Vegetarian Casseroles
Who says comfort food can't be vegetarian? These recipes give all of the delicious flavor found in the most divine casseroles, but keep within the perimeters of a vegetarian diet. By chosing ingredients wisely, you will be able to create delicious and filling casseroles that give the freshest ingredients a starring role.
Stratas are easy make-ahead dishes. The night before, assemble and layer the casserole without the egg mixture; cover and refrigerate. Combine the egg mixture, and refrigerate in a separate container. In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking.
Inspired by the French classic potatoes dauphinoise, this dish is rich, gooey, and comforting.
Cheese Pie with Peppers
In addition to feta, this Greek specialty traditionally uses kopanisti and graviera cheeses; this version uses more readily available cheddar and blue. Serve with a mixed greens salad for a light supper. Bell and jalapeño peppers offer sweetness and heat.
You can assemble the spinach and cheese casserole in less than 10 minutes by using preshredded cheeses. Pair this dish with fresh berry salad and mini muffins for a lovely brunch.
Butternut Squash and Parmesan Bread Pudding
A side of sautéed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash in this savory vegetarian entrée.
Look for veggie protein crumbles in the produce section, near the tofu. Zesty Mexican spices and flavorings sass up plain- (or original-) flavored crumbles.
Swiss Chard Spanakopita Casserole
If you like the crispy individual phyllo-dough pastries of classic spanakopita, you'll love this quick-and-easy casserole version. Another interesting twist: Swiss chard in place of spinach.
Cheesy Vegetable Moussaka
Broiling the eggplant coaxes out a deeper, more complex flavor. We like to keep the antioxidant-packed skin on, but feel free to peel the eggplant before broiling. You can garnish the dish with extra basil leaves.
Creamy Artichoke and Asparagus Lasagna
Lemon rind brightens the sauce, making for a more delicate lasagna. To save salt, use frozen artichokes, which contain a quarter of the sodium of the canned variety that are usually packed in brine.