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
Layers of lasagna noodles, tomato sauce, ricotta, mozzarella, spinach, mushrooms, and veggies baked to cheesy perfection.
Equipment
- 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
Ingredients
- 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
Eggs blended with any combination of veggies, cheese, and herbs baked into the perfect protein-packed breakfast/brunch.
Equipment
Ovenware
- 10-inch ovenproof pan or skillet with lid to sauté vegetables and cook the frittata
Utensils
- 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
Mixed veggies like potatoes, cauliflower, peas, and spinach cooked in a rich Indian-spiced tomato curry sauce. Serve over rice.
Equipment
Cookware
- Large skillet with lid to sauté vegetables
- Large pot to simmer the curry
Utensils
- Cutting board and knife to chop vegetables
- Measuring cups and spoons
- Wooden spoon for stirring
- Slotted spoon to serve
Ingredients
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
A cozy mix of carrots, corn, lima beans, and celery baked under a savory, flaky crust. Comfort food at its best.
Equipment
Ovenware
- 9-inch pie dish for baking
Cookware
- 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
Ingredients
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
Slices of bread, baked eggplant layered with tomato sauce, basil, and melted mozzarella. A vegetarian alternative to chicken parmesan.
Equipment
Ovenware
- 9×13 inch baking dish to assemble in
Cookware
- Large skillet to pan fry eggplant
- Saucepan to simmer sauce
Utensils
- Mixing bowl
- Whisk
- Tongs to flip eggplant
Ingredients
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.
Conclusion
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.
Hey! I am Nirob, a passionate foodie and traveler. Based on my diverse experience, I write about recipes and food content, which are both delicious and easy to make!
I create simple nutritious recipe blogs that you can follow step by step and fulfill the cravings you have at midnight, watching your favorite Netflix series.
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