High Protein Vegan Filo Lasagna With Roasted Veggies

Winter is slamming the northeast these past couple of weeks, and holed up in the house on stormy nights – trying to ward off a stubborn cold for more than three weeks now – I have been trying to think of the perfect recipe to make the both of us feel all warm and gushy inside while requiring the barest minimum of actual work. Like this delicious High Protein Filo Lasagna with Roasted Veggies. Filo Lasagna is a bit of a no-brainer, isn’t it? If you really, truly, deeply love lasagna, and who doesn’t, why not make it all golden and crispy and that much more fun to scarf down? Best of all, can you think of a better way to make a lasagna child-friendly? For the filling for this easy filo lasagna, I used a layer of protein-powered seitan and chickpeas mixed up with some mushrooms and tomatoes and herbs, and another layer of roasted veggies. Red peppers and onions. Although it sounds a little complicated, trust me, it isn’t. The only work here is making the seitan-chickpea filling, and that comes together in bare minutes. The other job is layering the filo sheets, but if you’ve done this before, you know it’s a simple enough process. I got it done in about 10 minutes, while guiding Jay through his math homework. How’s that for multitasking? This is truly a complete meal, because you have everything your body and tastebuds could ask for in a single slice– not to mention more than 25 grams of good, heart-healthy protein. To make it even more memorable, serve it with a bright, leafy salad on the side. Come dinnertime, you’ll be a hero. Check to get new recipe updates by email.