Prep and preheat: Heat the oven to 425°F (220°C). Line two sheet pans with parchment for easier cleanup.

Season the veggies: Toss zucchini, eggplant, and bell peppers with olive oil, salt, pepper, Italian seasoning, and red pepper flakes if you like heat.

Roast: Spread evenly on the sheet pans. Roast 20–25 minutes, flipping once, until golden at the edges and tender.

Sauté spinach: In a skillet, warm a teaspoon of olive oil. Add garlic and cook 30 seconds. Add spinach and a pinch of salt; cook just until wilted. Set aside.

Adjust oven: Lower oven to 375°F (190°C).

Mix the creamy layer: In a bowl, combine vegan ricotta with half the dairy-free feta and a pinch of salt and pepper. Stir until smooth.

Layering setup: Spread 1/2 cup marinara in the bottom of a 9x13-inch baking dish.

First layer: Add a layer of noodles, then spread with 1/3 of the ricotta mixture, 1/3 of the roasted vegetables, some wilted spinach, and about 3/4 cup marinara.

Repeat: Build two more layers the same way (noodles, ricotta mix, veggies, spinach, sauce).

Top layer: Finish with a final layer of noodles and enough marinara to fully cover them. Sprinkle remaining dairy-free feta and the Parmesan-style cheese if using.

Bake: Cover tightly with foil and bake 25 minutes. Uncover and bake another 15–20 minutes, until bubbling and lightly browned.

Rest and serve: Let it rest 10–15 minutes before slicing. Garnish with chopped basil or parsley.