Another Lasagna attempt

Last week I made another attempt at making a gluten-free/dairy-free/vegan lasagna. It wasn't as bad as the first time but not as good as last time either. I used Debole's No Boil noodles and boiled them first. For those who don't already know, the first time I used Debole's No Boil noodles I didn't boil them and my lasagna was crunchy! More on that and the recipe I use are in this old blog post: http://gfdfadventures.blogspot.com/2008/09/gfdf-lasagna-adventure.html

So anyhow, after boiling for 10 minutes the noodles were still pretty al dente. I made two improvements to my process. First, I boiled the noodles in a large saute pan in which they could lie flat while they cooked. After I drained and rinsed them I returned them to this pan with some cold water. This made building the lasagna much easier.

I also subbed out the soft tofu for silken tofu. To be honest there isn't too much of a difference here other than it takes less effort to get a Ricotta like consistency (you can get it by stirring with a spoon for the Silken, but need to use a whisk for the soft.)

After baking for 30 minutes I cut the lasagna up into 3 large pieces and proceeded to eat one. That one was still a little hard (noodle-wise) so I returned the other two pieces to the oven for another 30 minutes while microwaving the piece I was eating (it was late and I was too hungry to wait another 30 minutes!) When they were done, I froze both of the other two pieces for future lunches.

Today at lunch I had one of the frozen pieces and to be honest the noodles didn't hold up too well. I think this means (as much as I don't really like them) that I'll have to go back to trying Tinkyada lasagna noodles next time. I'll just have to boil them even less than the previous time (after 10 minutes the wavey edges were falling off). I also think I'll try to buy a 10" square pan to bake this in. That will save me having to cut the noodles to fit my 8" pan.

Ah, someday I'll get this 100% right!