1. Kale & Butternut Squash Quinoa Bake
Ingredients
- 1 cup cooked quinoa
- 2 cups peeled, cubed butternut squash
- 2 cups chopped kale
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ cup shredded mozzarella cheese
- ¼ cup vegetable broth
Instructions
- Preheat the oven to 375°F. Lightly grease a medium baking dish.
- Toss the butternut squash with olive oil, salt, black pepper, and smoked paprika.
- Spread the squash on a baking sheet and roast for about 20 minutes, until tender.
- Meanwhile, heat a skillet over medium heat. Add the onion and cook for 2–3 minutes.
- Add the garlic and kale. Cook for another 2–3 minutes, until the kale starts to soften.
- Add the cooked quinoa, roasted squash, kale mixture, and vegetable broth to a large bowl. Stir gently.
- Transfer everything to the baking dish and sprinkle the mozzarella over the top.
- Bake for 15–20 minutes, until the cheese is melted and lightly golden.
- Let it cool for a few minutes before serving.
2. Lentil & Vegetable Casserole
Ingredients
- 1½ cups cooked green or brown lentils
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 bell pepper, chopped
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 cup diced tomatoes
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup vegetable broth
- ½ cup shredded cheddar or mozzarella
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook for about 3 minutes. Stir in the garlic.
- Add the carrot, zucchini, and bell pepper. Cook for 5–6 minutes, stirring occasionally.
- Add the diced tomatoes, cumin, paprika, salt, and pepper. Cook for another 5 minutes.
- Stir in the cooked lentils and vegetable broth.
- Transfer the mixture to the prepared baking dish.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 20–25 minutes, until hot and bubbly.
- Let it sit for 5 minutes before serving.
3. Zucchini & Mushroom Bake
Ingredients
- 2 medium zucchini, sliced
- 2 cups sliced mushrooms
- 1 small yellow onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella
- 2 tablespoons breadcrumbs
Instructions
- Preheat the oven to 375°F. Grease a baking dish with a little olive oil.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook for about 2 minutes.
- Add the mushrooms and cook for 4–5 minutes, until they begin to soften.
- Stir in the garlic and cook for about 30 seconds.
- Add the sliced zucchini, Italian seasoning, salt, and black pepper.
- Cook for another 3–4 minutes. The zucchini should still have some texture.
- Transfer the vegetables to the baking dish.
- Sprinkle mozzarella and breadcrumbs over the top.
- Bake for about 20 minutes, until the cheese is melted and the top is lightly golden.
4. Cauliflower & Chickpea Casserole
Ingredients
- 3 cups cauliflower florets
- 1½ cups cooked chickpeas, drained and rinsed
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 cup diced tomatoes
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup vegetable broth
- ½ cup shredded mozzarella
Instructions
- Preheat the oven to 375°F and grease a baking dish.
- Steam the cauliflower for about 5 minutes, until slightly tender. Don’t overcook it.
- Heat the olive oil in a skillet over medium heat.
- Add the onion and cook for 2–3 minutes. Add the garlic and cook for another 30 seconds.
- Stir in the diced tomatoes, cumin, paprika, turmeric, salt, and pepper.
- Cook for about 5 minutes, until the tomato mixture thickens slightly.
- Add the chickpeas and vegetable broth. Stir well.
- Gently fold in the cauliflower.
- Transfer everything to the baking dish and sprinkle mozzarella over the top.
- Bake for 20–25 minutes, until hot and lightly golden.
5. Whole-Grain Pasta & Spinach Bake
Ingredients
- 2 cups cooked whole-wheat pasta
- 2 cups fresh baby spinach
- 1 cup diced tomatoes
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- ½ cup marinara sauce
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook for 2–3 minutes. Stir in the garlic.
- Add the diced tomatoes and marinara sauce.
- Season with Italian seasoning, salt, and black pepper. Simmer for about 5 minutes.
- Add the spinach and cook for 1–2 minutes, until wilted.
- Stir the cooked whole-wheat pasta into the sauce.
- Transfer the pasta mixture to the baking dish.
- Sprinkle mozzarella evenly over the top.
- Bake for 15–20 minutes, until the cheese is melted and the casserole is hot throughout.
For meal prep: Let the casserole cool completely, then divide it into individual containers. Refrigerate for up to 4 days and reheat when ready to eat.
