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.