This garden vegetable lasagna freezes beautifully! If I have enough ingredients on hand, I'll just make a double batch and freeze the other one. If I do that, I'll make it in one of those disposable aluminum lasagna pans you can buy at the grocery store. That way my glass baking dish isn't held hostage in the freezer. | If freezing, make sure the aluminum foil is covering it so it is airtight. Will keep in the freezer for 3 months. When ready to cook, bake on a parchment lined baking sheet at 400 degrees for 90 minutes covered, then 15 minutes uncovered, or until the cheese is melted and just starting to brown. | If not freezing, bake on a parchment lined baking sheet for 45 minutes covered, then 15 minutes uncovered, or until the cheese is melted and just starting to brown. | Leftovers will keep in an airtight container for 1 week. | I'd reheat it in the oven at 350ºF for about 20-25 minutes until warm in the center. Or microwave slices for 2-3 minutes. | If using fresh spinach, I would sauté it in olive oil or butter first to cook it down. Then squeeze it out with a paper towel to get all the moisture out. This way you won’t have a soggy lasagna! | You can use boil lasagna noodles! No need to adjust the amount of marinara. | This freezes beautifully. Assemble it, then freeze it RAW. Take it out 24 hours before to thaw in your fridge, then bake it according to the directions. | I used gluten-free lasagna sheets (the fresh refrigerated kind), homemade almond based ricotta and vegan mozzarella.