| | Directions | | Preheat oven to 350°. Sauté in skillet, onion, celery, garlic, spices in oil, until translucent. Add in mushrooms and squash/zucchini, cooking for short while, as you want them to remain somewhat firm. In a large casserole dish, spray pan release. Add layer of tomatoes with some puree, then vegetable mixture, then 1 can beans, then layer cheeses. Add another layer of veggies, then beans, etc. Continue layering, top with remaining cheese. Bake in a 350° oven, about 20 minutes, until cheese is melted. You can also brown cheese under broiler for about 1 minute, to form crisp cheese crust on casserole. Serves 4-6 depending on portion size. Serve with salad and crusty bread. |
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| Ingredients | | - |  | 2 cans white kidney (cannelini) beans, drained (16 ounce cans) |
| - | | 1 vidalia onion, sliced thinly |
| - | | 3 stalks celery, chopped |
| - | | 1 zucchini, diced inch 1 inch pieces |
| - | | 1 yellow squash, diced inch 1 inch pieces |
| - | | 1/2 pound mushrooms, quartered |
| - | | 1 can diced tomato inch puree (large can) |
| - | | 2 cloves garlic, finely chopped (or 2 cubes) |
| - | | 1 cup shredded Asiago cheese |
| - | | 1 cup shredded mozzarella cheese |
| - | | 1/4 teaspoon Thyme |
| - | | 1 teaspoon basil |
| - | | 1/4 teaspoon black pepper |
| - | | 2 tablespoons olive oil |
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