Greek Inspired Vegetable Casserole - Potato Goodness

Name: Greek Inspired Vegetable Casserole - Potato Goodness
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

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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