This dish is like a vegetable lasagna without the noodles. I promise…you won’t miss them! Just enough spice to make it pop and the creamy bean layer brings it all together. Enjoy! 

Layered Vegetable Bake

2 Medium Eggplants Sliced

2 Medium Zuchinni Sliced

1 large or 3 sweet mini peppers (I used orange peppers for sweetness and color)

1 28 ounce jar of spaghetti sauce

1/2 Cup Daiya Mozzarella Shreds (or any Vegan Cheese)

1 15.5 ounce jar of cannelini bean, rinsed and drained

1 cup fresh spinach leaves

1 tblsp nutritional yeast

1 tsp oregano

1 tsp basil

1 tsp parsley flakes

1/8 tsp cayenne

1/2 tsp salt 

Olive Oil

Place sliced eggplant on cookie sheet and put oven on broil. Drizzle olive oil on eggplant, lightly salt and sprinkle parsley flakes. Broil until golden brown and soft.

In food processor pulse beans, cayenne, yeast, spinach, salt and oregano until you have well blended creamy consistency.

Preheat Oven to 425.

In a lightly oiled baking dish (9x13 works great) spread a thin layer of spaghetti sauce. Next, arrange a layer of eggplant (about 1/3 of the amount) in the pan. Using a rubber spatula or a butter knife spread half of your creamy bean mixture on to the eggplant slices. Follow up with 1/2 of the sliced zuchini and sliced peppers. Repeat this process once more starting with your sauce and ending with your final layer of eggplant. Using the remaining sauce spread lightly over the top of the last layer of eggplant. Sprinkle with cheese shreds and bake for 25 mins.