I love using pastry crust in my recipes because it transforms dishes into mouthwatering creations without much effort. All you have to do is to let the dough thaw and then you’re ready to make something spectacular with it. This pastry crust veggie casserole is filled with yummy beans, squash, and peppers inside and has a puff pastry top that takes it from tasty to irresistible.

There’s also a tomato sauce to pour on top of the vegetables before you unroll the crust to seal the whole thing. There is a long cook time listed in the recipe card, but you can make the sauce while the veggies roast in the oven, so there really isn’t a ton of standing over the stove.

I didn’t worry too much about the crust being perfect here. Just roll it out to roughly slightly bigger than the pan you’re using and tuck the excess in at the sides.

I figure that a little extra crust in spots is never bad thing, but of course I’m someone who thinks the crust is the best part of the pie.

The other reason why precision doesn’t matter here is that partway though baking we’re putting a creamy topping over the crust. It might sound weird, but it really works in the final dish.

This cream topping is mixture of egg, feta cheese, and yogurt. The effect when it’s baked in the oven is not unlike the ricotta cheese in lasagna and it adds a decadent flavor to this casserole.

In fact the entire dish has similarities with lasagna, but without boiling noodles or making precise layers.

There’s thyme in the tomato sauce, but it’s nice to sprinkle some on top as well, as soon as it comes out of the oven.

Some mushrooms and butter beans in this recipe stand in for meat, but you can add 1/2 a pound of cooked ground turkey or beef to this casserole and easily up the protein content.

This casserole is like a cross between lasagna and veggie pot pie and we’re here for it! A tasty meal that’s made even tastier with puff pastry, this dish serves up a rainbow of veggies under a flavorful crust- the best of both worlds!