Italian Layered Vegetable Casserole

Name: Italian Layered Vegetable Casserole
Ingredients: 2 medium eggplants; 1 large or 2 medium zucchini, sliced thinly (or 2-4 cups sliced vegetables of your choice, such as mushrooms); chopped parsley, garnish; 1/2 small onion, minced; 2 cloves garlic, minced; 1 28-ounce can diced tomatoes; 2 tablespoons tomato paste; 1 teaspoon oregano; 1 teaspoon basil; 1/4 teaspoon ground black pepper; 1 teaspoon sugar or other sweetener (optional); 1/2 teaspoon salt (or to taste); 1 15-ounce can great northern beans, rinsed and drained; 1 tablespoon nutritional yeast; 1 teaspoon basil; 1/2 teaspoon oregano; 1/8 teaspoon cayenne; 1/2 teaspoon salt (or to taste); 1 cup spinach, firmly packed

Italian Layered Vegetable Casserole was pinched from <a href="http://blog.fatfreevegan.com/2009/05/italian-layered-vegetable-casserole.html" target="_blank">blog.fatfreevegan.com.</a>

INGREDIENTS

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2 medium eggplants

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1 large or 2 medium zucchini, sliced thinly (or 2-4 cups sliced vegetables of your choice, such as mushrooms)

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chopped parsley, garnish

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1/2 small onion, minced

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2 cloves garlic, minced

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1 28-ounce can diced tomatoes

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2 tablespoons tomato paste

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1 teaspoon oregano

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1 teaspoon basil

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1/4 teaspoon ground black pepper

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1 teaspoon sugar or other sweetener (optional)

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1/2 teaspoon salt (or to taste)

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1 15-ounce can great northern beans, rinsed and drained

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1 tablespoon nutritional yeast

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1 teaspoon basil

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1/2 teaspoon oregano

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1/8 teaspoon cayenne

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1/2 teaspoon salt (or to taste)

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1 cup spinach, firmly packed

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