Vegetarian Casserole
Bursting with colorful vegetables, hearty lentils, and perfectly al dente pasta, this Vegetarian Casserole is a comforting, crowd-pleasing dish that's packed with flavor and nutrition. Simmered in a fragrant tomato-based sauce seasoned with dried basil and oregano, this easy-to-make casserole is layered with gooey mozzarella and nutty parmesan, then baked to golden, bubbly perfection. Perfect as a weeknight dinner or a centerpiece for meat-free gatherings, it offers a satisfying balance of wholesome ingredients like zucchini, carrots, and bell peppers. Ready in just about an hour, this casserole is an ideal recipe for busy cooks looking for a healthy, cheesy, and irresistibly delicious baked pasta dish. Garnish with fresh parsley for a burst of freshness and serve warm for maximum enjoyment! Keywords: vegetarian casserole, baked pasta dish, cheesy casserole, meatless dinner, easy vegetarian recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 units garlic cloves
- 1 medium onion
- 2 medium bell peppers
- 1 medium zucchini
- 2 medium carrots
- 1.5 cups cooked lentils
- 14 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups cooked pasta (penne or fusilli)
- 1 cup shredded mozzarella cheese
- 0.5 cup shredded parmesan cheese
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish lightly with cooking spray or olive oil.
Heat olive oil in a large skillet over medium heat. Mince the garlic, dice the onion, bell peppers, zucchini, and carrots. Add the garlic and onions to the skillet and sauté for 2-3 minutes until fragrant and softened.
Add the diced bell peppers, zucchini, and carrots to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the cooked lentils, canned diced tomatoes (including liquid), tomato paste, vegetable broth, dried basil, dried oregano, salt, and black pepper. Simmer the mixture for 10 minutes to allow the flavors to meld.
While the veggie and lentil mixture simmers, cook the pasta according to the package instructions until al dente. Drain and set aside.
Once the vegetable mixture has finished simmering, taste and adjust seasoning if needed. Mix the cooked pasta into the skillet, ensuring it's evenly coated with the sauce.
Transfer the pasta and vegetable mixture to the greased casserole dish. Spread evenly and top with shredded mozzarella and parmesan cheese.
Bake the casserole uncovered in the preheated oven for 20 minutes or until the cheese is melted and bubbly, with slightly golden edges.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Optionally, garnish with freshly chopped parsley for added freshness before serving.
Nutrition Facts
Calories |
2675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5981 mg | 260% | |
| Total Carbohydrate | 376.9 g | 137% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 66.2 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1629 mg | 125% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4600 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
