Vegan & Gluten-Free Veggie Lasagna

Preheat oven to 350°F (175°C). Take one package of lasagna noodles and place them in a glass baking dish sprayed with organic avocado oil. Prepare the Spaghetti Sauce mixture by combining 1 jar of gluten-free roasted garlic sauce with 1 jar of organic vegan garlic Alfredo sauce. Place a layer of this sauce on top of the lasagna noodles and spread evenly.

In another bowl, combine 2 cups of organic spinach, 2 cups of lightly steamed organic shredded carrots, 1 thinly sliced, lightly steamed zucchini, and 1 thinly sliced, lightly steamed summer squash. Mix together and place this vegetable layer on top of the sauce.

Prepare the Vegan ricotta mix by combining 1 container of vegan ricotta, 1 container of organic vegan sour cream, 1 bag of vegan mozzarella, 2 tablespoons of organic minced garlic, and 2 tablespoons of organic dried parsley. Add this ricotta cheese mix on top of the vegetable layer.

Then, add another layer of pasta sauce, followed by 2 cups of vegan Parmesan cheese. Add another layer of noodles, more sauce, and the second bag of vegan mozzarella cheese. Garnish the top with 3 organic Roma tomatoes and a sprinkle of dried parsley.

Cook the lasagna at 350°F (175°C) for 1 hour 45 minutes. Let it cool before serving and enjoying.