This post may contain affiliate links. Read my full disclosure policy.
Here are 50 of Our Best Vegetarian Meals. These cozy, hearty vegetarian dinner recipes are nourishing and satisfying and highlight seasonal veggies!
Looking for vegan recipes? Check out our 40+ Mouthwatering Vegan Recipes!
These Vegetarian Dinner Recipes are not only delicious but they are also jam-packed with seasonal healthy veggies! Whether you are looking for something quick and easy, or cozy and comforting, or uniquely spiced with global flavors- we have you covered!
Popular Vegetarian Dinner Recipes
Here is a selection of our most popular vegetarian meals- reader favorites and highly rated!
Butternut Lasagna | 30-second Video
Comforting & Cozy Vegetarian Meals
These vegetarian recipes are all about comfort food! Homey, warming, and comforting, they are nourishing and cozy.
Quick & Easy Vegetarian Dinner Recipes!
Do you need some simple vegetarian meals that come together yet don’t lack flavor? We’ve got you covered.
Sheet Pan Vegetarian Meals
These simple yet flavorful vegetarian dinners can be baked on a sheet pan- letting the oven do most of the work! Easy to make and easy to clean up.
Vegetarian Meals in your Instant Pot!
These Vegetarian Instant Pot recipes are a breeze to make- with very little hands-on time required, you can set your instant pot and walk away!
Cozy Vegetarian Soups
One of our favorite vegetarian meals is a simple, hearty plant-based soup, to have on the ready during the busy workweek. Here are some of our favorites!
More Vegetarian Recipes to enjoy!
- Our 40 Best Mushroom Recipes!
- 20 Best Quinoa Recipes
- 25 Delicious Vegetarian Soup Recipes
- 65 Best Breakfast Ideas!
- 25 Delicious Vegan Buddha Bowls!
- Our 25 BEST Lentil Recipes!
- Our 20 Best Chickpea Recipes!
- 40 MOUTHWATERING VEGAN DINNER RECIPES
- 25 Delicious Healthy Lunches
Enjoy these healthy delicious vegetarian meals and please let us know your favorites in the comments below!
Here are our 50 Best Vegetarian Recipes! These “tried and true” vegetarian meals are reader favorites- hearty, flavorful and comforting. Whether you are wanting to eat more veggies, consume a little less meat, or shift into a more whole foods plant-based lifestyle- you’ll find some good inspiration here. (featuring Butternut Lasagna)
- Small butternut squash ( 2.5lbs – 3lbs) (you’ll need about 4 cups, roasted)
- 1/2 a sweet onion, sliced into big wedges
- olive oil for drizzling
- 2 tablespoons olive oil or butter
- 1 1/2 lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)
- 1 fat shallot or 1/2 onion, diced
- 4 garlic cloves, chopped
- 2 tablespoons fresh chopped sage
- 1/2 teaspoon salt
- optional – feel free to add a couple of handfuls baby spinach or greens and wilt them.
- 1 lb ricotta cheese (or sub vegan tofu ricotta) If using the tofu ricotta, no need to add more salt or egg. Just nutmeg 🙂
- one egg (optional)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 3–6 tablespoons water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 1 /2 cups grated mozzarella cheese ( about 3–4 ounces) or sub vegan “meltable” cheese
- 1/2 cup romano or parmesan ( about 1 ounce) or sub vegan
- no-boil lasagna noodles (uncooked)
- Garnish with 9 crispy sage leaves (optional, see notes) or Arugula Pesto
Optional Quick Béchamel Sauce:
START THE BUTTERNUT. Preheat oven to 425 F. Cut butternut squash in half, scoop out the seeds and place open side down on a parchment-lined baking sheet. Place sliced onion next to it and drizzle it with a little olive oil. Roast until fork-tender, about 30-40 minutes. Let cool. You could do this a day before or cook whole in an instant pot for 22 minutes.
Lower oven to 375F
Make the mushroom filling. In a large skillet, heat the oil or butter. Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, sage and pepper. Cook until garlic is fragrant, about 2-3 more minutes, turn the heat off. You could toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper. You could also add a little truffle oil. You could make this 1-3 days ahead and refrigerate.
Make the BUTTERNUT SAUCE: When the butternut is cool enough to handle, scoop all the flesh out into a food processor. You should have about 4 cups. Add the roasted onion, olive oil, water, salt, pepper and garlic powder. Puree until smooth. You will need at least 3 1/2 cups pureed and you want it to be almost saucy, like a marinara sauce ( so add water if need be!). This will act as the “sauce”.
Assemble the lasagna. In a greased 9 x13 inch baking dish, add 1 cup of the butternut puree and spread out into a thin layer. Top with lasagna noodles. Add ½ of the ricotta mixture and spread out evenly. Top with half of the cook mushrooms. Sprinkle with ½ cup grated mozzarella and a couple tablespoons romano cheese. Add more lasagna noodles. Spread out the rest of the ricotta mixture as evenly as possible. Spoon half of the remaining butternut puree, erring on the side of less than half, so you have enough to cover the top (save at least 1 ¼ cups for the top.) Add the remaining mushrooms and all the good bits ( onions and sage) and sprinkle with another ½ cup shredded mozzarella and couple of tablespoons parmesan. Place the final noodles over the top. Lather with the remaining butternut puree and sprinkle with the rest of the cheese ( or make the creamy béchamel sauce.- See notes.) You could assemble this 1-2 days before baking.
Cover tightly with foil and bake in 375 F oven for 40 minutes. (If the foil touches the lasagna, place a layer of parchment between the foil and lasagna). Uncover and continue baking 15-20 minutes until golden and bubbly. Cut into 9 servings.
Garnish with optional crispy sage leaves.
For more details go to FULL Recipe here.
- Serving Size:
- Calories: 304
- Sugar: 4.4 g
- Sodium: 669.8 mg
- Fat: 11.6 g
- Saturated Fat: 5.3 g
- Carbohydrates: 34 g
- Fiber: 4.6 g
- Protein: 16.5 g
- Cholesterol: 47.6 mg
Keywords: vegetarian recipes, best vegetrarian recipes, vegetarian dinner recipes, vegetarian meals, best vegetarian meals, fall vegetarian dinner recipes, vegetarian dinners fall,