For today’s Vegan MOFO theme of a food based on a film or book, I’m actually making something from a movie that I haven’t seen. Yes, I have to admit that I’ve never seen The Godfather, but it is on my list of movies that I feel like should see. What do you think ~ yea or nay on it?
I do know that there is a scene at the beginning of the movie with a very extravagant wedding reception in which lasagna is one of the items of choice for the guests, so here is my version of vegan Godfather Lasagna.
In the grand scheme of lasagna recipes, this is a pretty easy one but it was so delicious! While it takes time to prepare the ingredients of each of the layers, this one uses ingredients that are common pantry items and others that are easy to get, now that vegan prepared food is available at many grocery stores.
- 1 box lasagna noodles, cooked
- 1 jar tomato sauce, warmed with chopped fresh oregano and basil
- 1 recipe tofu ricotta (I used a recipe like this one)
- 1 package Beyond Meat crumbles, sauteed with garlic and onion (could also use crumbled tempeh)
- 1 package of your choice of shredded vegan cheese
My prep method was to cook the noodles while I was preparing the other items ~ sauteed the crumbles, warmed the sauce & herbs, and processed the tofu ricotta. Pro tip: when the noodles are cooked, make sure you drain them until they are needed. I didn’t and they fell apart. 😦
To assemble, start with a layer of sauce in the bottom of the baking dish. This will keep the lasagna from sticking. Then alternate the other items ~ noodles, ricotta, crumbles, sauce, cheese, and repeat until used (there were about 3 layers of each). End with shredded cheese on top.
Bake at 400 degrees for 40-50 minutes. Let cool for 10 minutes before cutting.