Polenta Tex Mex Lasagne Casserole

Borrowing (stealing) Mr. Sutton's dinner creation description from last night, I concocted my own version. Layered polenta slices in bottom of casserole dish, layer of refried beans (fat free veg, of course!), then a layer of Rotel tomatoes with green chiles, and then a layer of sauteed (in sherry) onions, mushrooms and green peppers, followed by a repetition with the polenta, etc. Used topping from a Pumpkin and Black Bean Casserole that I printed from Fat Free Vegan's website last October that is no longer available for some strange reason, but is essentially:
(lite) soy milk, nutritional yeast, cornstarch, mustard powder, spanish paprika, and optional tahini *which I did use. Baked, covered, at 405 for 20 minutes and then uncovered for another 20 or so minutes. Tasted awesome.