Vege Caserole, British or Italian Style

My first go at this casserole was inspired by the warm meaty shepherd's pie of my youth. Being more vegetarian than not these days I wanted to make something all roasty toasty without the complexity of meat. The first was enjoyed so much I tried a second go at it the same week, I switched it up a bit for interests sake.

Photos outline the second recipe, the general idea's the same for both (hack veg, throw in a dish with some tofu and a bit of cheese, bake)

Directions:
Heat oven to 400 degrees or so
Layer vegetables etc. in casserole dish
Cover and bake in oven for one to one and a half hours, until potatoes are soft.

Premiere Version : Something Like Shephard's Pie Veg Casserole
Ingredients (in order of appearance, bottom to top)

• Sliced mushrooms
• Sliced onion
• Pealed garlic cloves
• Sliced carrots
• Chopped fresh Spinach
• Sliced tofu (extra firm)
• Generous dashings of Worcestershire Sauce (the real meal deal)
• Cottage cheese (1/2 large tub or so)
• Sliced potatoes
• Several significant dabs of butter or margarine

 Duxieme Version: Italian Veg Casserole

Ingredients (in order of appearance, bottom to top)

• Sliced mushrooms
• Sliced onion
• Pealed garlic cloves
• Sliced eggplant
• Shredded carrots
• Sliced tofu (extra firm)
• Generous sprinkle of Italian Spice (premix of basil, oregano, marjoram, rosemary, etc.)
• Salt
• Canned diced tomatoes
• Sliced potatos
•  Several significant dabs of butter or margarine
  
• Shredded parmason cheese (add after baking the dish for 1 hour covered, add cheese and put back in oven oncovered 10-15 minutes, until cheese is melted.)