Lasagna and bean and rice dishes are excellent vegetarian recipes, because they can be used as entrées or entire meals. Both recipes pair well with salads, vegetables, and breads.
To make a good bean dish, soak 2 cups of dried beans, such as red, black or lima beans, overnight. Drain the soaking water, rinse the beans, and put them in a heavy pot or Dutch oven. Add water to 1 inch above the level of the beans, and bring to a boil. Add 1/4 cup of butter or coconut oil, one chopped onion, three chopped cloves of garlic, and a bay leaf. You can also add cumin, cayenne, or green peppers if you like. Reduce the beans to a simmer, and cook uncovered for two to three hours, adding water if necessary to keep the beans covered, until the beans are tender. Add salt and pepper to taste, and hot sauce if you like. Serve in bowls over cooked rice.
To make a quick vegetarian lasagna, drain 1 pound of tofu, crumble it, and mix 1/3 cup of olive oil, 1 tablespoon each of basil and oregano, 1/2 tablespoon of salt, and 1 teaspoon of pepper, and let sit for 10 minutes. Meanwhile, mix two 24-ounce jars of your favorite pasta sauce with 2 cups of mozzarella cheese and 4 cups of spinach. Combine with the tofu mixture. Layer the bottom of a 9-inch-by-13-inch pan with no-boil lasagna noodles. Spread one-third of the sauce mix over this. Repeat twice, so you have three layers of noodles with three layers of sauce. Sprinkle more cheese on top, and bake covered with foil at 375 degrees Fahrenheit for 35 minutes. Serve with bread and a salad.