Robin found this recipe on the web. But her recipe is slightly changed. Here is her recipe. Enjoy!

Serve this as an entrée for 8 with a simple chopped tomato and lettuce salad.
Ingredients:
1 zucchini, cut in thin rounds (about 2 cups)
3 medium red potatoes, sliced in thin rounds – 1/6 inch on a mandolin
1 cup bread crumbs or premade croutons

CURRIED LENTIL FILLING:
3 cups water bring to a boil
2 bay leaves
1 cup lentils
2 cloves garlic sliced

cooked until tender

add
1 cup chopped chard leaves
2 teaspoons Curry powder
additional Turmeric and Cumin to taste
1 cup sliced reconstituted dried mushrooms 1/2 C soaked in 1 cup boiling water [reserve the water]
2/3 cup nutritional yeast
1 teaspoon salt
1 tablespoon cornstarch mixed with the cooled reserved mushroom water
Stir over medium heat until it thickens

1 medium chopped onion
chopped Chard stems
1T oregano
sauteed in the emptied lentil pot until onion is translucent

Pre heat oven to 350 degrees F
2 T unsalted butter
1 tablespoon olive oil

Melted in the bottom of a large rectangular casserole dish layer with the zucchini rounds. Sprinkle with 1/2 the bread crumbs. Place potato slices on the next layer. Pour the lentil mix over the potatoes. Onion mixture next, the remainder of the potato slices. Sprinkled with the rest of the bread crumbs and cover with shredded cheese – Monterrey Jack, Mexican mix or Mozzarella

Bake for 50 minutes
Let cool 15 minutes

GARNISH:
1/2 cup thinly sliced scallions or green onion if desired.

Nutritional Information:
Per serving:
503 calories
7 g total fat (1 g sat)
0 mg cholesterol
92 g carbohydrate
23 g protein
22 g fiber
350 mg sodium