Alfredo Spinach Artichoke Lasagna

For the Alfredo Sauce:
1 tsp. olive oil
3 cloves garlic, chopped
3 c. zucchini
1/2 c. water
1/2 tsp. salt
3/4 c. plant-based milk
1/2 tsp. onion powder
1/4 tsp. dry thyme
1/4 tsp. dry basil or 1 Tbsp. fresh basil leaves
3 tbsp. nutritional yeast
2 tsp. lemon juice
1 tbsp. olive oil
A generous dash of black pepper
1 tbsp. flour of choice

For the Lasagna:
Pasta sauce or marinara sauce
1 c. spinach
5-6 artichoke hearts, finely chopped (if using canned, drain and rinse)
Plant-based Ricotta Cheese
Lasagna noodles
Veggies of choice (ex: mushrooms, bell peppers, asparagus, kale, tomatoes, etc.)
salt & pepper
Italian herb blend (or a mixture of basil, oregano and parsley)

Make the Alfredo Sauce:
In a large pan, add oil and heat pan to medium heat. Add chopped garlic and cook for 2 minutes. Add zucchini, water and salt and cover, cook for 10 minutes or until zucchini is tender. Cool slightly then add everything including water to a blender or food processor and blend with plant-based milk, all the spices, oil and flour. Blend to a smooth puree. Taste and adjust salt, herbs and add tang if needed.
Make the Lasagna:
Preheat oven to 400*F. Layer 3/4 - 1 c. pasta sauce in the baking pan, then layer the noodles. Add more sauce, if desired. Then layer fresh spinach and ricotta, then 3/4 - 1 c. alfredo sauce. Add another layer of noodles, then pasta sauce, then add veggies of choice. Then layer noodles, alfredo sauce, and distribute chopped artichoke hearts on top of sauce. Sprinkle plant-based ricotta and/or nutritional yeast. Add layer of noodles, add 1/3 c. water all around edges, then a heaping 1 - 1.5 cups of pasta sauce on the top. Drizzle some alfredo sauce and add additional ricotta, if desired. Sprinkle salt & pepper and italian herb blend on top. Cover with foil, punch a few small holes and bake at 400*F f for 45-50 minutes. Cool slighly, slice and enjoy!!