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Photo: Penny De Los Santos
01of 16
Cheesy Sweet Potato & Black Bean Casserole
Rachel Marek
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02of 16Spinach & Tuna Noodle CasserolePenny De Los SantosHomemade mushroom sauce kicks the can of soup out of the picture in this veggie-centric, healthy riff on a classic tuna-noodle casserole recipe.View Recipe
02of 16
Spinach & Tuna Noodle Casserole
Penny De Los Santos
Homemade mushroom sauce kicks the can of soup out of the picture in this veggie-centric, healthy riff on a classic tuna-noodle casserole recipe.
03of 16Zucchini Lasagna RollsGive lasagna rolls a healthy low-carb makeover with this easy recipe that subs in thinly sliced zucchini for lasagna noodles. Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free.View Recipe
03of 16
Zucchini Lasagna Rolls
Give lasagna rolls a healthy low-carb makeover with this easy recipe that subs in thinly sliced zucchini for lasagna noodles. Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free.
04of 16Chicken, Peppers & Pasta CasseroleYou can assemble this healthy chicken casserole before you leave for a party and pop it in the oven at the host’s house. Or you can bake it at home and bring it along, since it’s delicious at room temperature too.View Recipe
04of 16
Chicken, Peppers & Pasta Casserole
You can assemble this healthy chicken casserole before you leave for a party and pop it in the oven at the host’s house. Or you can bake it at home and bring it along, since it’s delicious at room temperature too.
05of 16Spring Vegetable LasagnaNo-boil noodles help get this crowd-pleasing vegetarian lasagna in the oven fast. Using a mandoline isn’t essential, but will make quick work of producing thin, uniform slices of roots that cook super-evenly and look stunning.View Recipe
05of 16
Spring Vegetable Lasagna
No-boil noodles help get this crowd-pleasing vegetarian lasagna in the oven fast. Using a mandoline isn’t essential, but will make quick work of producing thin, uniform slices of roots that cook super-evenly and look stunning.
06of 16Baked Tomato, Mushroom & Goat Cheese PastaJason DonnellyCherry tomatoes and mushrooms bake along with goat cheese to form the base of the sauce that cooks the pasta right in the baking dish—no stovetop required.View Recipe
06of 16
Baked Tomato, Mushroom & Goat Cheese Pasta
Jason Donnelly
Cherry tomatoes and mushrooms bake along with goat cheese to form the base of the sauce that cooks the pasta right in the baking dish—no stovetop required.
07of 16Egg Roll-Inspired Cabbage RollsSkip takeout and try these egg roll-inspired cabbage rolls! Savoy cabbage leaves are stuffed with egg roll filling and baked in a flavorful soy-hoisin tomato sauce.View Recipe
07of 16
Egg Roll-Inspired Cabbage Rolls
Skip takeout and try these egg roll-inspired cabbage rolls! Savoy cabbage leaves are stuffed with egg roll filling and baked in a flavorful soy-hoisin tomato sauce.
08of 16Eggplant Lasagna RollsVegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling.View Recipe
08of 16
Eggplant Lasagna Rolls
Vegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling.
09of 16Chicken Cordon Bleu CasseroleAll the delicious flavors of your favorite chicken Cordon Bleu—salty ham, melty cheese, tangy mustard—with no tricky assembly required.View Recipe
09of 16
Chicken Cordon Bleu Casserole
All the delicious flavors of your favorite chicken Cordon Bleu—salty ham, melty cheese, tangy mustard—with no tricky assembly required.
10of 16Zucchini LasagnaRoasted zucchini slices stand in beautifully for wheat pasta in this no-noodle lasagna. The simple swap reduces calories and eliminates gluten. It’s also a great way to use up extra zucchini if your plants are prolific.View Recipe
10of 16
Zucchini Lasagna
Roasted zucchini slices stand in beautifully for wheat pasta in this no-noodle lasagna. The simple swap reduces calories and eliminates gluten. It’s also a great way to use up extra zucchini if your plants are prolific.
11of 16Baked Spinach & Feta PastaJason DonnellyFeta softens in the oven before it’s combined with spinach and pasta, with the pasta cooking right in the baking dish. Enjoy this one-pan pasta with feta dish on its own as a vegetarian main or serve with sautéed chicken breast for a boost of protein.View Recipe
11of 16
Baked Spinach & Feta Pasta
Feta softens in the oven before it’s combined with spinach and pasta, with the pasta cooking right in the baking dish. Enjoy this one-pan pasta with feta dish on its own as a vegetarian main or serve with sautéed chicken breast for a boost of protein.
12of 16Vegan Green Bean CasseroleNow everyone can enjoy classic favorites, like this dairy-free green bean casserole. We make a homemade vegan cream of mushroom soup using almond milk for the creamy base that’s combined with fresh green beans. Top it off with classic fried onions (we have a vegan recipe for that, too!) for a side dish everyone will devour.View Recipe
12of 16
Vegan Green Bean Casserole
Now everyone can enjoy classic favorites, like this dairy-free green bean casserole. We make a homemade vegan cream of mushroom soup using almond milk for the creamy base that’s combined with fresh green beans. Top it off with classic fried onions (we have a vegan recipe for that, too!) for a side dish everyone will devour.
13of 16Zucchini Pizza CasseroleGot a bumper crop of zucchini? Try this crowd-pleasing casserole-meets-pizza dish, which can easily be made gluten-free. A layer of tender shredded zucchini is topped with all the classics: sauce, cheese, pepperoni and sliced bell pepper. Experiment with your own favorite toppings, but make sure you don’t overload the crust or it will be too wet.View Recipe
13of 16
Zucchini Pizza Casserole
Got a bumper crop of zucchini? Try this crowd-pleasing casserole-meets-pizza dish, which can easily be made gluten-free. A layer of tender shredded zucchini is topped with all the classics: sauce, cheese, pepperoni and sliced bell pepper. Experiment with your own favorite toppings, but make sure you don’t overload the crust or it will be too wet.
14of 16No-Noodle Eggplant LasagnaSatisfy your craving for cheesy, indulgent lasagna with this noodle-less version. Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna.View Recipe
14of 16
No-Noodle Eggplant Lasagna
Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version. Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna.
15of 16Vegetarian Stuffed CabbageThough traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are stuffed with a combination of rice, mushrooms, onions, garlic and herbs for a healthy vegetarian version. The stuffed cabbage leaves gently bake in a simple tomato sauce.View Recipe
15of 16
Vegetarian Stuffed Cabbage
Though traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are stuffed with a combination of rice, mushrooms, onions, garlic and herbs for a healthy vegetarian version. The stuffed cabbage leaves gently bake in a simple tomato sauce.
16of 16Hasselback Eggplant ParmesanThe coolest way to make classic eggplant Parm—and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.View Recipe
16of 16
Hasselback Eggplant Parmesan
The coolest way to make classic eggplant Parm—and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.
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