Veggie Lasagna (Vegan & Gluten-Free)

1. Prepare your spaghetti sauce mixture by combining 1 jar of gluten-free roasted garlic sauce with 1 jar of organic vegan garlic Alfredo sauce in a bowl.
2. In a separate bowl, prepare your vegetable mixture by combining 2 cups of organic spinach, 2 cups of lightly steamed organic shredded carrots, 1 thinly sliced and lightly steamed zucchini, and 1 thinly sliced and lightly steamed summer squash. Mix well.
3. In another bowl, prepare your vegan ricotta mix by combining 1 container of vegan ricotta, 1 container of organic vegan sour cream, 1 bag of vegan mozzarella (reserve the second bag for later), 2 tablespoons of organic minced garlic, and 2 tablespoons of organic dried parsley. Mix thoroughly.
4. To assemble the lasagna: Spray a glass baking dish with organic avocado oil.
5. Take one package of lasagna noodles and place a layer in the bottom of the prepared baking dish.
6. Spread an even layer of the spaghetti sauce mixture over the noodles.
7. Add a layer of the mixed vegetables on top of the sauce.
8. Spread the vegan ricotta cheese mix evenly over the vegetable layer.
9. Add another layer of pasta sauce, then sprinkle 2 cups of vegan Parmesan cheese over it.
10. Add another layer of noodles, then more sauce, and finally, sprinkle the second bag of vegan mozzarella cheese on top.
11. Garnish the top with 3 organic Roma tomatoes and a sprinkle of dried parsley.
12. Bake at 350°F (175°C) for 1 hour and 45 minutes.
13. Let cool before serving and enjoying!