Greek Inspired Vegetable Casserole

Ingredients

• 1 medium Eggplant (350 g), diced into ½-inch pieces (approx. 3 cups)
• 1 medium Zucchini (130 g), diced into 1/2-inch pieces (approx. 1 cup)
• 1 medium Yellow Squash (130 g), diced into 1/2-inch pieces (approx. 1 cup)
• 8 oz Baby Bella or White Mushrooms, quartered
• 30 oz Fire-Roasted Diced Tomatoes, canned
• ½ cup (95 g) Dried Red Lentils
• 2 cups (475 mL) Vegetable Stock
• 2 Garlic Cloves, roughly chopped
• ½ large Yellow Onion (125 g), diced (approx. 1 cup)
• ½ tsp Salt
• ½ tsp Pepper
• 2 tsp Oregano
• 6 cups (50 ounces) Prepared Mashed Potatoes - using leftovers, fresh mash, or dehydrated flakes that have been rehydrated according to package instructions
• 1 cup (135 g) Feta, crumbled
• 1 1/2 cup (170 g) Mozzarella, shredded