Preheat oven to 350°. Sauté in skillet, onion, celery, garlic, spices in oil, until translucent. Add in mushrooms and squash/zucchini, cooking for short while, as you want them to remain somewhat firm. In a large casserole dish, spray pan release. Add layer of tomatoes with some puree, then vegetable mixture, then 1 can beans, then layer cheeses.
Add another layer of veggies, then beans, etc. Continue layering, top with remaining cheese. Bake in a 350° oven, about 20 minutes, until cheese is melted. You can also brown cheese under broiler for about 1 minute, to form crisp cheese crust on casserole. Serves 4-6 depending on portion size. Serve with salad and crusty bread.