Heat olive oil in skillet over medium-high heat. Saute celery, red pepper and onion in oil until almost tender. Add garlic; cook for about a minute. Add tomato sauce, Worchestershire sauce, balsalmic vinegar, basil, sugar, salt, and pepper. In a 9"x13" pan, layer 1/2 sauce mixture, then 1/2 broken gluten free spaghetti, then eggplant and zucchini, then dairy free mozzarella cheese (if using), 1/2 broken gluten free spaghetti, remaining sauce, and top with cheese (if using). Cover with foil, label and freeze.
To bake: Thaw. Keep foil on and bake on 350 degrees for 50 minutes. For last ten minutes, uncover the casserole. You may wish to turn up the heat to brown the dairy free cheese (if using) in the last few minutes.