5 Mouthwatering Lacto-Ovo Vegetarian Recipes

Lacto-ovo Vegetarian Recipes
Lacto-ovo Vegetarian Recipes

Are you a lacto-ovo vegetarian? Are you wondering how to maintain your diet and enjoy some tasty meals at the same time? Are you someone who doesn’t eat meat, fish, or poultry, but does eat dairy and eggs? Look no further!

This easy lacto-ovo vegetarian recipes that you can try at home, and make in no time, in your own kitchen. You can make it all, breakfast, lunch, dinner, and even snacks that are both healthy and delicious.

We have got you covered, whether you want a hearty soup, creamy pasta, or a decadent dessert. So grab your apron, and let’s get cooking!

Veggie Lasagna

Veggie Lasagna

Layers of lasagna noodles, tomato sauce, ricotta, mozzarella, spinach, mushrooms, and veggies baked to cheesy perfection.


  • 9×13 inch glass or ceramic baking dish to assemble and bake the lasagna Cookware –
  • Large stock pot to boil the lasagna noodles
  • Pan or skillet to sauté the vegetables
  • Mixing bowls to combine the ricotta and prepare the ingredients
  • Grater or shredder for the mozzarella cheese Utensils –
  • Wooden spoon for mixing
  • Slotted spoon to transfer noodles
  • Knives for chopping vegetables
  • Measuring cups and spoons


  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 10 ounces spinach, chopped (about 8 cups)
  • 8 ounces mushrooms, sliced (about 2 cups)
  • 2 (24 ounce) jars pasta sauce
  • 15 ounces part-skim ricotta cheese
  • 1 egg
  • 1⁄4 cup fresh parsley, chopped
  • 1⁄2 teaspoon dried basil
  • 1⁄2 teaspoon oregano
  • 1⁄4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese (about 8 ounces)
  • 1⁄2 cup parmesan cheese
  • Salt and pepper to taste

Step-by-Step Method

Step 1: Prepare noodles

Boil lasagna noodles in salted water per package directions until al dente

Step 2: Prepare Vegetables

Chop onions and garlic. Sauté with olive oil. Add mushrooms and spinach.

Step 3: Make Cheese Layers

Combine ricotta with herbs, salt and pepper. Shred mozzarella.

Step 4: Assemble Lasagna

Layer sauce, noodles, cheeses, and vegetables in the baking dish.

Step 5: Bake

Cover tightly in foil and bake for 40 minutes. Remove foil and bake for 10 minutes more.

Step 6: Rest and Serve

Allow lasagna to rest for 10 minutes before cutting and serving.

Veggie Frittata

Veggie Frittata

Eggs blended with any combination of veggies, cheese, and herbs baked into the perfect protein-packed breakfast/brunch.



  • 10-inch ovenproof pan or skillet with lid to sauté vegetables and cook the frittata


  • Mixing bowl
  • Whisk
  • Spatulas for cooking and lifting frittata

Key Ingredients

Eggs: The base of the frittata; provide protein

  • 8 large eggs Vegetables – Customize to preference
  • 1 cup assorted chopped veggies: zucchini, tomatoes, onions, spinach

Cheese: Sprinkle over frittata before baking

  • 1/3 cup feta or shredded cheddar cheese (about 2 ounces) Herbs & Spices – Enhance flavor:
  • 1/4 teaspoon each of salt, pepper, dried oregano
  • 1/2 teaspoon paprika or Italian seasoning

Milk or Cream: Make eggs tender and moist

  • 3 tablespoons milk or heavy cream Oil – For cooking
  • 1 tablespoon olive oil or butter

Step-by-Step Method

Step 1: Prep ingredients

Chop all vegetables. Preheat oven to 375°F. Whisk eggs with milk.

Step 2: Sauté

Heat oil in an ovenproof skillet over medium heat. Cook vegetables for 3-4 mins until slightly softened.

Step 3: Make frittata

Pour in egg mixture. Cook, pulling the eggs gently toward the center, allowing the uncooked egg to contact the pan. When the bottom is set but the top is still moist, sprinkle with cheese.

Step 4: Bake

Transfer to oven and bake for 10 minutes until puffed and golden brown. Let stand for 3 minutes before slicing.

Vegetable Curry

Vegetable Curry

Mixed veggies like potatoes, cauliflower, peas, and spinach cooked in a rich Indian-spiced tomato curry sauce. Serve over rice.



  • Large skillet with lid to sauté vegetables
  • Large pot to simmer the curry


  • Cutting board and knife to chop vegetables
  • Measuring cups and spoons
  • Wooden spoon for stirring
  • Slotted spoon to serve


Oil: For cooking

  • 2 tablespoons vegetable oil Aromatics – Build flavor base
  • 1 yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1-inch fresh ginger, grated (1 tablespoon)

Vegetables: Choose your favorites

  • 2 medium potatoes, peeled and diced
  • 1 head cauliflower, chopped (about 4 cups)
  • 1 cup carrots, sliced
  • 1 cup green peas (frozen works too)

Spices: Add classic curry powder aroma

  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cinnamon

Liquid: Provides body and sauce

  • 1 (14 oz) can coconut milk
  • 1 cup vegetable broth

Step-by-Step Method

Step 1

Heat oil in a pot over medium heat. Cook onion for 2 minutes. Add garlic and ginger; cook for 1 minute.

Step 2

Add spices; cook for 30 seconds until fragrant.

Step 3

Add vegetables, coconut milk and broth. Bring to a boil.

Step 4

Reduce heat and simmer for 15-20 minutes, until vegetables are tender.

Step 5

Adjust salt to taste. Serve curry over rice.

Vegetable Pot Pie

Vegetable Pot Pie

A cozy mix of carrots, corn, lima beans, and celery baked under a savory, flaky crust. Comfort food at its best.



  • 9-inch pie dish for baking


  • Large skillet to cook vegetables
  • Saucepan to make sauce
  • Mixing bowl

Utensils & More

  • Rolling pin and pie crust
  • Knives and cutting board
  • Mixing spoons
  • Measuring cups


Vegetables: Choose a combination

  • 2 medium carrots, diced (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 1 medium onion, chopped (about 1 cup)
  • 2 cups frozen peas
  • 2 cups frozen corn kernels
  • 1 lb russet potatoes, peeled and cubed (about 2 cups)

Herbs & Spices: Essential flavors

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1⁄2 teaspoon dried thyme
  • 1⁄4 teaspoon celery salt

Thickeners: Thicken the sauce

  • 1/3 cup all-purpose flour
  • 4 tablespoons butter
  • 2 cups vegetable or chicken broth

Pie Crust

  • Ready-made pie dough or homemade

Step-by-Step Method

Step 1: Prepare the filling

Sauté vegetables in butter. Make a roux with butter and flour. Whisk in broth. Add veggies and seasonings and remove from heat.

Step 2: Assemble

Roll out the bottom pie crust and fit it into the pie dish. Spoon vegetable filling mixture into pie crust.

Step 3: Topping

Cover filling with second pie crust. Crimp edges closed. Cut slits for vents.

Step 4: Bake

Bake at 400°F for 30-40 minutes until the crust is golden brown. Allow to cool for 15 minutes before serving.

Eggplant Parmesan

Eggplant Parmesan

Slices of bread, baked eggplant layered with tomato sauce, basil, and melted mozzarella. A vegetarian alternative to chicken parmesan.



  • 9×13 inch baking dish to assemble in


  • Large skillet to pan fry eggplant
  • Saucepan to simmer sauce


  • Mixing bowl
  • Whisk
  • Tongs to flip eggplant


Eggplant: The star of the dish

  • 2 large eggplants, sliced into 1/2-inch rounds

Batter: For crisp eggplant

  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian seasoned breadcrumbs

Sauce & Cheese

  • 4 cups marinara sauce
  • 8 oz whole milk mozzarella cheese, shredded (2 cups)
  • Grated parmesan cheese

Step-by-Step Method

Step 1: Set up the Breading Station

Place flour, beaten eggs, and breadcrumbs into separate shallow dishes.

Step 2: Bread Eggplant

Dredge slices in flour, dip in egg, then coat thoroughly in breadcrumbs.

Step 3: Fry eggplant

Heat 1/4 inch oil in a skillet. Pan-fry breaded slices until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.

Step 4: Make sauce

Heat marinara sauce in a saucepan until warmed through.

Step 5: Assemble

Layer sauce, fried eggplant, mozzarella, and parmesan in the baking dish. Repeat layering ending with cheese.

Step 6: Bake

Bake at 375°F for 15 to 20 minutes until hot and bubbly.


Lacto-ovo vegetarian recipes are a great way to enjoy food without compromising on taste, health, or ethics. They are suitable for anyone who wants to reduce their intake of meat, fish, and poultry, while still consuming dairy and eggs.

Eating lacto-ovo vegetarian recipes can have many benefits for your well-being and the planet. You can get all the nutrients you need from plant-based foods and animal products while lowering your risk of obesity, diabetes, heart disease, and some cancers.

You can also help protect the environment by choosing lacto-ovo vegetarian recipes, as they require less water, land, and energy than meat-based dishes. They also emit less greenhouse gasses and reduce animal suffering. Lacto-ovo vegetarian recipes are a delicious and responsible choice for your diet.

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