Summer Squash Casserole

I want to call this lasagna but it's not, cause there's no pasta in it. This casserole is rich and satisfying just like lasagna should be, but full of light summer flavours.

Body:
1 medium-large eight ball squash, or zucchini, sliced on the bias in 1/3 inch slices (about 2 1/2 cups total sliced)
1 medium-large summer (yellow) squash, sliced on the bias in 1/3 inch slices (about 2 1/2 cups total sliced)
1 small red onion, sliced thinly
1 bunch spinach, sliced into strips
1/2 small head of garlic, chopped
1 small can navy beans
3 tbsp capers
1 small jar artichoke hearts marinated in olive oil
1 small can cherry tomatoes (or chopped tomatoes, if you can't find them)

Liquid:
1 vegan chicken bullion cube mixed in two cups of water
1/2 cup vermouth
3 tbsp Dijon
1 tsp dried thyme
1 tsp dried basil
3 tbsp nutritional yeast
3 tbsp olive oil, plus more for greasing the pan

Grease a lasagna pan very generously with olive oil. Combine all the ingredients for the "Liquid" portion of the dish in a large liquid measuring cup. Layer the eight ball squash or zucchini along the bottom or the prepared dish, overlapping slightly. Drizzle with a spoonful of oil, and top with all the ingredients that make the body of the dish in the order they are listed except the yellow squash. Pour in half the liquid mixture. Layer yellow squash prettily over the top of the dish, and pour the remaining liquid across the surface. Bake, covered, in a 400 degree oven for 30 minutes, and uncovered for another 20-30. Take it out just as things are starting to get golden, and most of the liquid is evaporated. If desired, you can top this with some vegan mozzarella and toss it under the broiler until bubbly. Serve with crusty bread and a nice, crisp summer wine.