Evoke a sense of nostalgia and comfort with these delicious dinner recipes!
Each dish is made in a 9-by-13-inch baking dish, popped in the oven and enjoyed while piping hot.
We amped up the nutrition by including plenty of nourishing veggies.
Photo: Penny De Los Santos
Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free.
Spring Vegetable Lasagna
No-boil noodles help get this crowd-pleasing vegetarian lasagna in the oven fast.
Egg Roll-Inspired Cabbage Rolls
Skip takeout and try these egg roll-inspired cabbage rolls!
Rachel Marek
Savoy cabbage leaves are stuffed with egg roll filling and baked in a flavorful soy-hoisin tomato sauce.
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.
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.
Vegan Green Bean Casserole
Now everyone can enjoy classic favorites, like this dairy-free green bean casserole.
Top it off with classic fried onions (we have a vegan recipe for that, too!)
for a side dish everyone will devour.
Zucchini Pizza Casserole
Got a bumper crop of zucchini?
Try this crowd-pleasing casserole-meets-pizza dish, which can easily be made gluten-free.
Jason Donnelly
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.
The stuffed cabbage leaves gently bake in a simple tomato sauce.
Hasselback Eggplant Parmesan
The coolest way to make classic eggplant Parmand easier too!
Jason Donnelly
