25+ Delicious Gluten-Free Vegetarian Casserole Recipes for Every Occasion

Casseroles are the epitome of comfort food—hearty, filling, and perfect for feeding a crowd.

If you’re following a gluten-free or vegetarian lifestyle, finding recipes that hit all the right notes can sometimes be a challenge. Luckily, there’s a world of creative, nutritious, and mouthwatering casseroles waiting for you!

In this article, we’ve gathered over 25 gluten-free vegetarian casserole recipes that are sure to satisfy even the pickiest eaters.

Whether you’re looking for a quick weeknight dinner or something special for a gathering, these casseroles deliver on both flavor and nutrition, without any gluten.

From cheesy baked pasta dishes to veggie-packed options and protein-rich lentil casseroles, these recipes are as diverse as they are delicious.

25+ Delicious Gluten-Free Vegetarian Casserole Recipes for Every Occasion

With over 25 gluten-free vegetarian casserole recipes to choose from, the possibilities are endless for creating comforting and nutritious meals.

Whether you’re preparing a cozy weeknight dinner or need a dish for a family get-together, these recipes will become staples in your kitchen.

Say goodbye to boring, bland meals, and say hello to flavorful, filling casseroles that everyone can enjoy—gluten-free, vegetarian, and always delicious.

So, grab your baking dish, preheat the oven, and get ready to discover your new favorite casserole!

Vegetarian Sweet Potato and Black Bean Casserole

A hearty and flavorful dish, this casserole combines the sweetness of roasted sweet potatoes with the savory flavor of black beans. The addition of layers of cheese and a blend of spices makes it a satisfying meal perfect for a cozy dinner. The sweet potatoes bring a nutritious element, while the black beans provide protein, making this dish filling and balanced. It’s a great option for a family meal or when entertaining guests.

Ingredients:

• 4 medium sweet potatoes, peeled and sliced thinly
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 1 cup shredded cheddar cheese (or dairy-free cheese)
• 1 cup salsa (mild or spicy based on preference)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Olive oil, for roasting

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the sweet potato slices on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, cumin, and smoked paprika. Roast for 20 minutes or until tender, flipping halfway through.
3. While the sweet potatoes are roasting, sauté the onions in a skillet over medium heat until soft and translucent (about 5 minutes).
4. In a baking dish, layer the roasted sweet potatoes, black beans, corn, sautéed onions, and salsa.
5. Top the casserole with shredded cheddar cheese and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let it cool for a few minutes before serving.

A dish packed with flavor and nutrients, this casserole will leave you satisfied and energized. The creamy cheese combined with the hearty sweet potatoes and black beans makes it a comfort food that still feels wholesome and nutritious. It’s a great option for those who are gluten-free or vegetarian, and it’s easy to make in advance for meal prep.

Spinach and Ricotta Gluten-Free Lasagna

This vegetarian lasagna uses gluten-free lasagna noodles as the base, but it’s packed with creamy ricotta and fresh spinach to create a lighter, yet indulgent dish. The layers of mozzarella and ricotta create a perfectly melty, savory casserole that can be served as a main course for any occasion. It’s a perfect way to enjoy classic lasagna without any gluten or meat, and it’s still as delicious as ever!

Ingredients:

• 9 gluten-free lasagna noodles
• 4 cups fresh spinach, chopped
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 egg
• 1 jar marinara sauce (ensure it’s gluten-free)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Olive oil, for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the gluten-free lasagna noodles according to the package instructions, then drain and set aside.
3. In a skillet, sauté the spinach in olive oil until wilted, about 3-4 minutes. Season with salt, pepper, garlic powder, and dried basil.
4. In a mixing bowl, combine ricotta cheese, egg, mozzarella cheese, and cooked spinach. Mix until well combined.
5. In a baking dish, spread a thin layer of marinara sauce. Add a layer of lasagna noodles, followed by a generous scoop of the ricotta-spinach mixture, and a sprinkle of Parmesan cheese.
6. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and a generous sprinkle of mozzarella cheese.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.
8. Let the casserole rest for 10 minutes before serving.

This lasagna is a lighter version of a classic, but it’s still indulgent with its creamy cheese filling and fresh spinach. The gluten-free noodles allow everyone to enjoy it, regardless of dietary restrictions. Whether you’re cooking for a family or a gathering of friends, this dish is sure to impress with its rich flavor and comforting layers.

Chickpea and Cauliflower Curry Casserole

A flavorful and hearty dish, this casserole combines protein-rich chickpeas with roasted cauliflower in a fragrant curry sauce. The warm spices bring a depth of flavor, while the coconut milk creates a creamy and satisfying base. This casserole is a perfect combination of vegetables, legumes, and spices that makes for a filling, comforting meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 cup coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper. Roast them on a baking sheet for 20 minutes, or until slightly golden and tender.
3. In a large skillet, sauté the onion and garlic in olive oil until softened.
4. Add the chickpeas, curry powder, turmeric, cumin, and a pinch of salt. Stir to coat the chickpeas with the spices and cook for another 5 minutes.
5. Add the coconut milk to the skillet, stirring to combine. Let the mixture simmer for 5-10 minutes until the sauce thickens slightly.
6. In a baking dish, combine the roasted cauliflower and chickpea curry sauce. Mix to coat evenly.
7. Bake the casserole for 15 minutes to allow the flavors to meld together.
8. Garnish with fresh cilantro before serving.

This chickpea and cauliflower curry casserole is perfect for anyone craving a hearty vegetarian meal with bold flavors. The creamy coconut milk balances the spices perfectly, while the roasted cauliflower adds texture and depth. Whether you’re a seasoned curry fan or new to the flavors, this casserole is a simple yet delicious dish that works for any occasion. Plus, it’s completely gluten-free!

Vegetarian Quinoa and Vegetable Casserole

This nutrient-packed casserole is a great way to enjoy a wholesome, filling meal. It combines quinoa, a complete protein, with a variety of vegetables, making it a colorful and balanced dish. The creamy cheese topping adds richness, while the herbs infuse the casserole with a fragrant, fresh flavor. This is an ideal choice for those looking for a gluten-free, vegetarian dinner that is both nutritious and satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup chopped broccoli florets
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Olive oil, for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, and cover. Simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. While the quinoa cooks, sauté the zucchini, bell pepper, and broccoli in olive oil over medium heat for 5-7 minutes, until slightly tender.
4. In a large bowl, combine the cooked quinoa, sautéed vegetables, mozzarella, Parmesan, ricotta, oregano, garlic powder, salt, and pepper. Mix well.
5. Transfer the mixture into a greased baking dish and spread evenly.
6. Bake for 20 minutes, or until the top is golden and the casserole is heated through.
7. Let it cool for a few minutes before serving.

This quinoa and vegetable casserole is not only a feast for the eyes with its vibrant colors, but it’s also packed with fiber, protein, and vitamins. The quinoa serves as the perfect base for the vegetables, and the cheesy topping adds a lovely, indulgent touch. This casserole can easily be made in advance, making it a great choice for busy weeknights or meal prepping for the week ahead.

Gluten-Free Eggplant Parmesan Casserole

A classic Italian dish, eggplant parmesan, gets a gluten-free makeover in this casserole version. The layers of crispy eggplant slices, marinara sauce, and melted cheese create a rich and comforting dish that can be enjoyed by everyone, regardless of dietary restrictions. With the gluten-free breadcrumbs, this casserole offers all the flavors of traditional eggplant parm without the gluten.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 cups gluten-free breadcrumbs
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 2 eggs, beaten
• Olive oil, for brushing
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
3. Bake the eggplant slices for 20-25 minutes, flipping halfway through, until they are tender and golden brown.
4. While the eggplant bakes, prepare the breadcrumb coating by placing the gluten-free breadcrumbs in a shallow bowl. In a separate bowl, beat the eggs.
5. Dip each eggplant slice in the egg wash, then coat it with breadcrumbs.
6. Once all the eggplant slices are coated, arrange them in a greased baking dish, layering with marinara sauce, mozzarella, and Parmesan between each layer.
7. Bake the casserole for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This eggplant parmesan casserole is a comforting and cheesy dish that offers all the deliciousness of the traditional recipe but is made with gluten-free ingredients. The crispy eggplant provides the perfect texture, while the layers of marinara and cheese add depth and richness. Serve it with a side salad or gluten-free pasta for a complete meal.

Broccoli and Cheddar Rice Casserole

This savory casserole brings together the earthy taste of broccoli and the rich creaminess of cheddar cheese, all over a bed of fluffy rice. It’s a perfect side dish or light main course that’s gluten-free and packed with flavor. With the added crunch of a breadcrumb topping, this casserole is comfort food at its finest.

Ingredients:

• 2 cups cooked rice (white or brown)
• 2 cups broccoli florets, steamed
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk (or dairy-free milk)
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup gluten-free breadcrumbs
• Olive oil, for greasing

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a large bowl, combine the cooked rice, steamed broccoli, shredded cheddar cheese, sour cream, milk, garlic powder, salt, and pepper. Mix well.
4. Transfer the mixture to a greased baking dish and spread evenly.
5. Sprinkle the top with gluten-free breadcrumbs.
6. Bake for 20-25 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
7. Let it cool slightly before serving.

This broccoli and cheddar rice casserole is a classic comfort dish that’s easy to prepare and full of flavor. The combination of creamy cheese and fluffy rice makes it satisfying, while the broccoli adds freshness and a nutritional boost. It’s great as a main dish or as a side for a hearty meal.

Gluten-Free Sweet Potato and Lentil Shepherd’s Pie

This vegetarian shepherd’s pie swaps the traditional meat filling for a protein-rich lentil mixture, paired with a layer of creamy mashed sweet potatoes. It’s a hearty and flavorful casserole that’s both filling and nutritious, with earthy lentils and a hint of sweetness from the potatoes. This dish is a comforting and wholesome meal that’s perfect for a cozy dinner.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup frozen peas
• 1/2 cup corn kernels
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon butter (or dairy-free butter)
• 1/4 cup milk (or dairy-free milk)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the sweet potatoes in a large pot of salted water for 15 minutes, or until tender. Drain and mash with butter, milk, salt, and pepper.
3. While the potatoes cook, heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened.
4. Add the lentils and vegetable broth to the skillet and simmer for 20-25 minutes, until the lentils are tender and most of the liquid is absorbed.
5. Stir in the peas, corn, thyme, salt, and pepper. Remove from heat.
6. In a greased baking dish, layer the lentil mixture and top with the mashed sweet potatoes.
7. Bake for 20 minutes, or until the top is slightly golden.
8. Let it rest for 5 minutes before serving.

This sweet potato and lentil shepherd’s pie is a nutritious and satisfying twist on the traditional recipe. The combination of savory lentils and creamy sweet potatoes offers a perfect balance of textures and flavors. It’s a hearty and wholesome meal that is sure to please everyone at the table, especially those following gluten-free and vegetarian diets.

Gluten-Free Mac and Cheese Casserole

A gluten-free twist on the classic mac and cheese, this casserole features gluten-free pasta coated in a rich and creamy cheese sauce. Topped with a crispy breadcrumb crust, this dish brings all the comfort of traditional mac and cheese but with gluten-free ingredients. It’s a great option for family meals or as a side dish for a gathering.

Ingredients:

• 1 pound gluten-free elbow pasta
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup milk (or dairy-free milk)
• 2 tablespoons butter
• 1 tablespoon gluten-free flour
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup gluten-free breadcrumbs
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cook the gluten-free pasta according to the package instructions, then drain and set aside.
3. In a saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for 1-2 minutes until it forms a roux.
4. Gradually whisk in the milk and cook for 5 minutes, until the sauce thickens.
5. Add the cheddar and mozzarella cheese to the sauce, stirring until melted and smooth. Season with garlic powder, salt, and pepper.
6. Mix the cooked pasta with the cheese sauce and transfer to a greased baking dish.
7. Sprinkle the top with gluten-free breadcrumbs and drizzle with olive oil.
8. Bake for 20 minutes, or until the top is golden and bubbly.
9. Let it cool for a few minutes before serving.

This gluten-free mac and cheese casserole is creamy, cheesy, and incredibly satisfying. The gluten-free pasta holds up well with the rich cheese sauce, while the breadcrumb topping provides a perfect crunchy contrast. It’s a

Gluten-Free Mushroom and Spinach Rice Casserole

This savory casserole features a delicious combination of earthy mushrooms, fresh spinach, and hearty rice. The creamy sauce ties everything together, making it a comforting and satisfying dish. Perfect for a vegetarian meal or as a side dish, this casserole is both gluten-free and packed with flavor. The mushrooms provide a meaty texture, while the spinach adds a burst of freshness.

Ingredients:

• 2 cups cooked rice (white or brown)
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the mushrooms in olive oil over medium heat for about 5 minutes, until they release their moisture and become tender.
3. Add the spinach to the skillet and cook for another 2-3 minutes until wilted.
4. In a large bowl, combine the cooked rice, sautéed mushrooms and spinach, sour cream, vegetable broth, Parmesan cheese, garlic powder, salt, and pepper. Mix well.
5. Transfer the mixture to a greased baking dish and top with shredded mozzarella cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

This mushroom and spinach rice casserole is a wonderfully comforting dish that’s easy to prepare and full of flavor. The creamy texture from the sour cream and melted cheese pairs beautifully with the earthy mushrooms and fresh spinach, making it a perfect meal for any occasion.

Gluten-Free Zucchini and Tomato Gratin

A light yet flavorful casserole, this zucchini and tomato gratin showcases the freshness of summer vegetables paired with the richness of melted cheese and a crispy breadcrumb topping. It’s a simple, gluten-free option for a healthy side dish or even a light main course. The layers of zucchini and tomato create a wonderful blend of flavors, and the cheesy topping gives it a satisfying crunch.

Ingredients:

• 4 medium zucchinis, thinly sliced
• 3 large tomatoes, thinly sliced
• 1/2 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a greased baking dish, layer the zucchini and tomato slices alternately, slightly overlapping each slice.
3. Drizzle with olive oil and sprinkle with dried thyme, salt, and pepper.
4. In a small bowl, combine the gluten-free breadcrumbs, Parmesan cheese, and shredded mozzarella. Sprinkle this mixture evenly over the zucchini and tomato layers.
5. Bake for 25-30 minutes, or until the top is golden brown and the vegetables are tender.
6. Garnish with fresh basil before serving.

This zucchini and tomato gratin is a light yet hearty dish, perfect for those looking for a gluten-free, vegetarian meal. The combination of tender vegetables, melted cheese, and crunchy breadcrumbs makes it both satisfying and flavorful. It’s an easy dish to prepare, and it’s a great way to showcase the freshness of summer produce.

Gluten-Free Cauliflower and Chickpea Tikka Masala Casserole

This cauliflower and chickpea tikka masala casserole combines the rich and aromatic flavors of Indian cuisine with a comforting casserole format. It’s a hearty and flavorful dish, perfect for a filling dinner or lunch. The cauliflower is tender, and the chickpeas provide a boost of protein, all enveloped in a creamy, spiced tikka masala sauce.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 cup coconut milk
• 1/2 cup tomato puree
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• Salt to taste
• Fresh cilantro for garnish
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the cauliflower florets and sauté for 5 minutes until they begin to brown.
3. Add the chickpeas, garam masala, cumin, turmeric, coriander, chili powder, and salt. Stir well to coat the cauliflower and chickpeas in the spices.
4. Pour in the tomato puree and coconut milk, and bring the mixture to a simmer. Cook for 10 minutes, until the sauce thickens and the cauliflower is tender.
5. Transfer the mixture to a greased baking dish and spread it evenly.
6. Bake for 20-25 minutes, or until bubbly.
7. Garnish with fresh cilantro before serving.

This cauliflower and chickpea tikka masala casserole is bursting with flavor and has a satisfying, creamy texture. The combination of spices in the tikka masala sauce makes it a warming dish, and the cauliflower and chickpeas provide heartiness and protein. It’s a perfect vegetarian and gluten-free dish for anyone who loves flavorful Indian cuisine.

Gluten-Free Pesto Pasta Casserole

This pesto pasta casserole combines the richness of homemade or store-bought pesto with gluten-free pasta for a comforting and flavorful dish. The fresh basil and garlic in the pesto sauce create a burst of flavor, while the melted cheese adds a creamy and indulgent finish. It’s an easy-to-make casserole that’s perfect for a quick dinner or a weekend meal.

Ingredients:

• 12 ounces gluten-free pasta (penne or rotini)
• 1 cup pesto sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cook the gluten-free pasta according to the package instructions, then drain and return it to the pot.
3. Stir in the pesto sauce, mixing until the pasta is well coated.
4. Transfer the pasta mixture to a greased baking dish and sprinkle with mozzarella, Parmesan cheese, and toasted pine nuts.
5. Bake for 20 minutes, or until the cheese is melted and bubbly.
6. Let it cool slightly before serving.

This pesto pasta casserole is a flavorful and easy dish that brings together the earthy taste of basil pesto and the creaminess of melted cheese. The gluten-free pasta makes it a great option for those with dietary restrictions, and the toasted pine nuts provide a nice crunch. It’s perfect for weeknight dinners and will please anyone who loves the classic flavors of pesto.

Gluten-Free Mexican Cornbread Casserole

This Mexican cornbread casserole is a flavorful and satisfying dish with layers of cornbread, black beans, corn, and cheese, all baked together in a comforting casserole. It’s a perfect dish for a crowd, and its hearty and savory flavors make it a great vegetarian and gluten-free option. This dish combines the classic flavors of cornbread with a southwestern twist.

Ingredients:

• 1 box gluten-free cornbread mix (or homemade recipe)
• 1 cup black beans, cooked or canned
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red bell pepper
• 1/2 cup shredded cheddar cheese
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Prepare the gluten-free cornbread mix according to the package instructions.
3. In a large bowl, mix the black beans, corn, red bell pepper, chili powder, cumin, salt, and pepper.
4. Grease a baking dish and pour half of the prepared cornbread batter into the dish. Layer the black bean mixture evenly on top of the batter.
5. Pour the remaining cornbread batter on top of the black bean mixture and spread evenly.
6. Sprinkle shredded cheddar cheese over the top.
7. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick comes out clean.
8. Let it cool slightly before serving.

This Mexican cornbread casserole is a delightful fusion of southwestern flavors and comforting cornbread. It’s filling, flavorful, and easy to prepare, making it an excellent choice for gatherings or family dinners. The combination of beans, corn, and spices gives it a hearty texture, while the cheese adds a creamy touch. It’s sure to become a favorite gluten-free vegetarian dish.

Gluten-Free Butternut Squash and Sage Risotto Casserole

This rich and creamy risotto casserole features the sweetness of roasted butternut squash paired with the savory flavor of sage, all topped with melted cheese. It’s a cozy, gluten-free dish that combines the elegance of risotto with the ease of a casserole. Perfect for the fall season, this casserole is a wonderful vegetarian option for any meal.

Ingredients:

• 2 cups diced butternut squash, roasted
• 2 cups Arborio rice
• 4 cups vegetable broth, heated
• 1 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon fresh sage, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast the butternut squash in olive oil, salt, and pepper at 400°F for 25-30 minutes, until tender and caramelized.
3. In a large skillet, sauté the Arborio rice over medium heat until lightly toasted, about 2-3 minutes.
4. Gradually add the vegetable broth, one cup at a time, stirring frequently, until the liquid is absorbed and the rice is tender (about 20-25 minutes).
5. Stir in the roasted butternut squash, Parmesan cheese, mozzarella, and fresh sage. Season with salt and pepper.
6. Transfer the mixture to a greased baking dish and bake for 15-20 minutes until the top is golden and bubbly.
7. Serve warm.

This butternut squash and sage risotto casserole is a perfect fall comfort food. The roasted squash adds a natural sweetness, while the sage and cheese give it a savory, rich flavor. It’s a creamy and indulgent dish that’s perfect for a cozy dinner or special occasion.

Gluten-Free Spaghetti Squash and Spinach Lasagna

This gluten-free lasagna uses spaghetti squash as a base instead of traditional pasta, making it both light and delicious while maintaining the heartiness of a classic lasagna. Packed with spinach, ricotta, and marinara sauce, this dish is the perfect option for a gluten-free, vegetarian meal that feels indulgent and comforting. The layers of flavors and textures make it a truly satisfying dish.

Ingredients:

• 1 medium spaghetti squash
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper, and place cut-side down on a baking sheet. Roast for 30-35 minutes, until the squash is tender.
3. While the squash is roasting, sauté the spinach in a pan until wilted, about 3-4 minutes.
4. Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
5. In a baking dish, layer the spaghetti squash, spinach, ricotta, marinara sauce, mozzarella, and Parmesan cheese. Repeat the layers.
6. Bake for 20 minutes, or until the top is golden and bubbly.
7. Garnish with fresh basil before serving.

This spaghetti squash and spinach lasagna is a flavorful and lighter take on the classic dish. The spaghetti squash adds a unique texture that mimics traditional lasagna noodles, and the combination of ricotta and marinara provides rich flavor. It’s a perfect gluten-free alternative for lasagna lovers.

Gluten-Free Baked Sweet Potato and Black Bean Casserole

This sweet potato and black bean casserole is an easy, nutritious dish full of flavor. The sweetness of the roasted sweet potatoes balances the earthiness of black beans, while the combination of cheese and spices brings it all together. It’s a hearty, gluten-free vegetarian casserole that’s perfect for both weeknight dinners and potlucks.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cubed sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender.
3. In a large bowl, mix the roasted sweet potatoes with black beans, sour cream, and half of the cheddar cheese.
4. Transfer the mixture into a greased baking dish and top with the remaining cheddar cheese.
5. Bake for 15-20 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving.

This sweet potato and black bean casserole is a satisfying, wholesome dish that’s naturally gluten-free. The combination of sweet potatoes and black beans provides a balance of sweetness and savory flavors, while the cheese adds richness. It’s the perfect dish for anyone seeking comfort food with a nutritious twist.

Gluten-Free Creamy Broccoli and Cheese Casserole

This creamy broccoli and cheese casserole is a comforting side dish or light main course, full of fresh vegetables and a luscious cheese sauce. The gluten-free breadcrumbs on top give it a delicious crunch, making every bite a perfect balance of creamy and crispy. It’s a great way to enjoy a veggie-packed meal while still indulging in the rich, comforting flavors of cheese.

Ingredients:

• 4 cups broccoli florets, steamed
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup milk (or dairy-free milk)
• 1/4 cup gluten-free breadcrumbs
• 1 tablespoon butter
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a bowl, combine the cream cheese, sour cream, milk, cheddar cheese, garlic powder, salt, and pepper. Mix well to form a creamy sauce.
4. Stir the steamed broccoli into the cheese mixture until evenly combined.
5. Transfer the mixture into a greased baking dish and top with gluten-free breadcrumbs.
6. Bake for 20-25 minutes, or until the top is golden and the casserole is bubbling.
7. Serve warm.

This creamy broccoli and cheese casserole is a great gluten-free dish that combines the richness of cheese with the freshness of broccoli. It’s indulgent without being overly heavy, making it a perfect addition to any meal. The crispy breadcrumb topping adds a delightful texture to complement the creamy filling.

Gluten-Free Eggplant and Ricotta Casserole

This gluten-free eggplant and ricotta casserole is a savory, comforting dish with layers of tender eggplant, creamy ricotta cheese, and marinara sauce. The combination of these ingredients creates a rich, satisfying meal that can be enjoyed by vegetarians and those following gluten-free diets alike. The casserole is both filling and packed with flavor.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup ricotta cheese
• 1 1/2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and season with salt and pepper. Arrange the slices on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender.
3. In a bowl, mix the ricotta cheese with dried basil, salt, and pepper.
4. In a greased baking dish, layer the roasted eggplant slices, ricotta mixture, and marinara sauce. Repeat the layers and finish with a layer of mozzarella and Parmesan cheese on top.
5. Bake for 20 minutes, or until the cheese is melted and bubbly.
6. Let the casserole cool for a few minutes before serving.

This eggplant and ricotta casserole is an excellent option for anyone looking for a hearty vegetarian dish with Mediterranean flavors. The roasted eggplant provides a meaty texture, while the ricotta and marinara sauce add creaminess and richness. It’s a gluten-free, flavorful option that’s sure to be enjoyed by all.

Gluten-Free Veggie-Stuffed Bell Pepper Casserole

This veggie-stuffed bell pepper casserole is a perfect gluten-free and vegetarian meal. The bell peppers are stuffed with a delicious combination of quinoa, beans, vegetables, and cheese, all baked together in a savory casserole. This dish is both nutritious and satisfying, providing a well-rounded meal in one dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
3. Stuff the bell peppers with the quinoa mixture and place them in a greased baking dish.
4. Top each stuffed pepper with shredded mozzarella cheese.
5. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Serve warm.

This veggie-stuffed bell pepper casserole is a vibrant and nutritious dish that’s perfect for a gluten-free vegetarian meal. The combination of quinoa, beans, and corn makes it both hearty and filling, while the bell peppers provide a sweet and tender vessel for all the delicious ingredients. It’s a great option for a family dinner or meal prep.

Gluten-Free Chickpea and Sweet Potato Curry Casserole

This chickpea and sweet potato curry casserole is a warm, comforting dish filled with rich, spiced flavors. The creamy coconut milk, combined with the sweetness of roasted sweet potatoes and the heartiness of chickpeas, creates a well-balanced meal that’s both flavorful and satisfying. This casserole is perfect for anyone who loves bold, spicy dishes with a gluten-free twist.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the sweet potato cubes with olive oil, curry powder, turmeric, cumin, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender.
3. In a large bowl, combine the roasted sweet potatoes, chickpeas, coconut milk, and chili flakes.
4. Transfer the mixture to a greased baking dish and bake for 20-25 minutes, until the casserole is hot and bubbling.
5. Garnish with fresh cilantro before serving.

This chickpea and sweet potato curry casserole is packed with flavor and nutrition. The roasted sweet potatoes offer a subtle sweetness, while the chickpeas provide a hearty texture. The coconut milk and spices create a

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