In relation to vacation mains, the lineup appears to be dominated by meat roasts or perhaps fish—not a whole lot of choices for somebody following a extra plant-based diet. It is a battle I’ve skilled firsthand: Over a dozen years of vegetarian consuming later, I’ve had my justifiable share of dinners made up of sides through the holidays. And whereas there’s nothing fallacious with that (the sides can be the best part, in spite of everything!), typically it is good to have a veg-friendly entree possibility, too.
That is the place this recipe comes into play: Developed by Ali Stafford of Alexandra’s Kitchen, it is a vegetarian lasagna that does not go away something to be desired. Made with a trifecta of winter veggies together with Swiss chard, butternut squash, and oyster mushrooms, it is filled with taste—and she or he even included ideas for adjusting the recipe to be gluten-free and vegan, too. And should you’re not a fan of Swiss chard or oyster mushrooms, be happy to make use of any pairing of greens and mushrooms as a substitute—it’s going to all work.
