Used Barilla oven ready GF pasta. I used 1 bottled spaghetti sauce (wo mixing into veggie pots). I used jarred roasted peppers. I used vegan moz and parm. (Brands: Follow-your-Heart Mozzarella shredded and Violife Mozzarella shreds then after ran out of moz, used Daiya cheddar-style shreds on top with parm I shredded from a block, brand unknown). Layers were: sauce, then noodle, then moz cheese (like what would have been the ricotta mixture), thenZuke/Squash/Peppers sautéed with dried basil and oregano and salt and pepper (Drained and set aside), then more moz cheese, then spinach/onions/garlic mixture (Drained and set aside), then moz cheese, then noodles, then moz cheese and parm grated. One thing…..I spooned some of the liquid reserved from the veggie sautéed back over the layer; amount guided by how wet I thought was necessary to cook the oven ready noodles. Covered with foil at 375 for 25 min then uncovered for 25 min. Cool for 10 to 15.