I found this recipe in Conveniently Vegan by Debra Wasserman. I made it for Christmas Eve dinner. It's a wonderful vegan alternative that doesn't involve tofu. This dish involves using several different pots and pans but is well worth the effort. I made it the day before then baked it. It worked out well. I wrote the recipe exactly as it appears in the book. I used a little almond milk and earth balance in the potatoes to make them creamier and more spreadable. I also used fresh spinach instead of frozen. I also used Italian seasoning on the potato layer and on the top.