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.

Layers of fresh spinach and pine nuts not only make this lasagna feel gourmet, but it’s also a cinch to prepare.

Ingredients:

For the vegan ricotta:

• 1 (14-ounce) package firm tofu
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder

For the lasagna:

• 2 Ener-G eggs
• 4 cups Italian herb pasta sauce
• 8 ounces uncooked lasagna noodles
• 1 (16-ounce) package baby spinach
• 1/2 cup pine nuts
• 1/2 cup vegan Parmesan shreds

1. To prepare the ricotta, combine the tofu, nutritional yeast, olive oil, lemon juice, and garlic powder in a blender; process until smooth and refrigerate until ready to use.
2. To assemble the lasagna, combine the prepared ricotta in a bowl with the Ener-G eggs; set aside.
3. Spoon a little sauce into the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles followed by half the spinach, 1/4 cup pine nuts, and half of the remaining sauce.
4. Top with a second layer of noodles, the remaining spinach, and the remaining 1/4 cup pine nuts. Add a final layer of noodles, followed by the remaining sauce. Sprinkle with the Parmesan.
5. Cover with foil and bake at 350 degrees F for 1 hour.

This hearty lasagna is literally packed with veggies, making it a perfect all-in-one meal.

Ingredients:

For the vegan ricotta:

• 1 (14-ounce) pkg. firm tofu
• 1 tablespoon olive oil
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder

For the lasagna:

• 2 tablespoons canola oil
• 2 minced garlic cloves
• 1/2 red onion, chopped
• 2 carrots, peeled and chopped
• 1 large red bell pepper, chopped
• 2 small zucchini, chopped
• 1 (12-ounce) pkg. broccoli florets, chopped
• 2 Ener-G eggs
• 1/2 teaspoon salt
• 3/4 cup vegan Parmesan shreds, divided
• 8 ounces uncooked lasagna noodles
• 4 cups marinara sauce
• 3 tablespoons Italian seasoning

1. To prepare the ricotta, combine the tofu, olive oil, nutritional yeast, lemon juice, and garlic powder in a blender; process until smooth. Refrigerate until ready to use.
2. To prepare the lasagna, heat the canola oil in a large pot over medium-high heat. Add the garlic, onion, carrots, bell pepper, zucchini, and broccoli; cook for 10 minutes, until the vegetables are tender.
3. Meanwhile, whisk together the prepared ricotta with the Ener-G eggs, salt, and 1/4 cup Parmesan; set aside.
4. Spoon a little marinara sauce into the bottom of a 9×13-inch baking dish coated with cooking spray. Add a layer of lasagna noodles, followed by half the ricotta mixture, half the vegetable mixture, and half of the remaining marinara.
5. Top with a second layer of noodles, followed by the remaining ricotta mixture, remaining vegetables, remaining noodles, and remaining marinara.
6. Sprinkle on top with the final 1/2 cup Parmesan and the Italian seasoning. Note: If you don’t have Italian seasoning, use a mix of dried basil, oregano, thyme, and parsley to equal 3 tablespoons.
7. Cover and bake at 350 degrees F for 1 hour.