1. Roast the Veggies
Preheat oven to 400°F (200°C).
Toss all chopped veggies with olive oil, garlic, Italian seasoning, salt, and pepper.
Spread on a baking sheet and roast 20-25 minutes until tender.
2. Mix the Cheese Layer
In a bowl, combine ricotta, Parmesan, egg (if using), and garlic powder.
3. Assemble & Bake
In a greased 9x13-inch casserole dish, layer:
Roasted veggies
Cheese mixture (dollop and spread gently)
Mozzarella
Breadcrumbs mixed with melted butter
Bake 15-20 minutes until bubbly and golden.
4. Broil & Serve!
Broil 1-2 minutes for extra crispiness.
Garnish with fresh herbs and serve hot!
Pro Tips for the Best Casserole
🔥 Extra crispy top? Use panko breadcrumbs and broil at the end.
🧀 More protein? Add cooked chicken, chickpeas, or lentils.
🌱 Vegan version? Swap cheese for nutritional yeast + vegan mozzarella.
🍅 Juicy veggies? Salt eggplant/zucchini first and drain excess water.
FAQs
Can I use frozen veggies?
Yes! Thaw and pat dry to avoid excess moisture.
How do I store leftovers?
Keep in the fridge for 4 days or freeze for 2 months. Reheat in the oven for best texture.
Can I make it gluten-free?
Use GF breadcrumbs or crushed nuts for the topping.
Serving Ideas
🍽 Main dish: Pair with a simple green salad
🥖 Bread lovers: Serve with garlic bread
🍳 Brunch twist: Top with a fried egg
Final Thoughts
This Veggie-Packed Casserole is healthy comfort food at its finest—cheesy, crispy, and loaded with flavor. Once you try it, you’ll understand why it beats pizza!
Pro tip: Double the batch… it disappears fast!
