Saturday, December 5, 2009


Well I suppose I may have unintentionally started a bit of a tradition. This past Wednesday was the g-ma's 94th birthday, and just like on her 93rd, I made lasagna. The difference this year is that now we have Daiya at our grubby vegan fingertips! Also, you will notice, this year's lasagna was made in the uber fabulous Baker's Edge lasagna pan. Yes, I did, and yes, I love it.

Aside from the Baker's Edge pan, I stumbled upon the other secret that's gotten my lasagna to the texture I like. When I include tofu, I typically use firm or extra firm, but I had neither on hand. What I did have was a package of Mori-Nu silken, extra firm. As it turns out, this is the perfect texture for lasagna making. Regular tofu is too dense and dries out during the baking process.

I don't recall exactly how I put it together, but to the best of my recollection it went something like this: jarred sauce, probably from TJ's; Gimme Lean sausage (in the tube), silken tofu mixed with sauteed onions and peppers, garlic powder, onion powder, basil, oregano, parsley, salt, pepper, and spinach; and of course layered with Daiya. I've made a lot of good lasagnas (seriously, one of THE easiest things to do), but this may have been my best yet in terms of the full on omni sub casserole, not the lighter veggie-heavy version. Everyone loved it, the g-ma had a huge (for her) birthday piece, and it made for a delectable lunch the next day. My omni coworker commented that it smelled delicious. Well, I suppose even omnis know a good thing when they see it.


  1. Looks fantastic and happy birthday to Nanny. :) I need that pan!

    When I make smooth tofu ricotta for lasagna, I whiz up watery firm or extra-firm tofu (like Nasoya) until smooth with some olive oil, seasonings, apple cider vinegar and a dollop of vegenaise and then hand mix in some chopped spinach. I've had omnis tell me that they couldn't tell it wasn't ricotta.

  2. You do need this pan. Everyone needs this pan.

    I'll have to try adding a bit of apple cider vinegar next time, but I'll be skipping the Vegenaise--I eat enough of that as it is!

  3. Don't skip the vegenaise. It adds a tiny bit of richness. :)

    And I just ordered the damn pan. :p

  4. Lisa, I read your post about macaroni and cheese on 1000 vegan recipes and saw that the recipe in the cookbook isn't your favorite. Can you please post your favorite one on here or tell me where to find it? I'm dying to try it.

  5. Oh my gosh, I love your pan!
    I seriously just found your blog and I am now a follower....that is
    Love IT!

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  7. Sounds great! Love a GOOD lasagna!