The kids have loved lasagna lately, but lasagna recipes often feed a crowd, and we never quite make it through leftovers. This version bakes up in an 8-inch pan and is just the right size!

Ingredients:

• 6 lasagna noodles
• 1 (14-ounce) package firm tofu
• 1 (14-ounce) can quartered artichoke hearts, chopped
• 2 cups chopped baby spinach
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic salt
• 2 cups marinara sauce
• 1 cup shredded non-dairy mozzarella

1. Bring a large pot of water to a boil; add the lasagna noodles and cook for 10 minutes. Drain and set aside.
2. Meanwhile, mash the tofu with a fork to desired consistency. Stir in the artichoke hearts, spinach, nutritional yeast, and garlic salt.
3. Spoon a little of the sauce into the bottom of an 8-inch baking pan. Add three lasagna noodles. Top with the tofu mixture, followed by the remaining lasagna noodles. Pour the remaining sauce on top and sprinkle with the mozzarella.
4. Bake at 350 degrees F for 40 minutes.