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.
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