Lightened Up Vegetable Lasagna Casserole

A lighter, layered vegetable casserole with a baked zucchini-carrot crust, sour cream, salsa, and melted cheese.

Prep Time 15

Cook Time 1 10

Total Time 1 30

Servings 12 servings

3 cups zucchini, coarsely grated about 2 medium zucchinis
1.5 cups carrot, coarsely grated about 1 large peeled carrot
1 teaspoon salt optional and to taste
0.5 teaspoon black pepper optional and to taste
1 large egg beaten (or egg replacer or flax egg)
1.5 cups sour cream or Tofutti
3.5 cups shredded cheese, loosely packed divided (cheddar, American, mozzarella, ricotta, soy, goat, Daiya, or a favorite blend)
16 ounce jar salsa one 16-ounce jar

Preheat oven to 400°F (200°C). Line a 9x9-inch baking pan with aluminum foil and spray with cooking spray; set aside.
Grate the zucchini and carrot into a large mixing bowl. Add salt and black pepper, then pour the beaten egg over the vegetables and toss until evenly coated.
Press the vegetable mixture into the prepared pan, smoothing it into an even layer with a spatula. Bake for 25–28 minutes, or until the top shows light browning and the mixture is set and not watery.
Remove the crust from the oven and spread the sour cream evenly over the top in a smooth layer.
Sprinkle about 2 cups of the shredded cheese over the sour cream layer, then pour the salsa evenly over the cheese.
Top with the remaining 1½ cups of shredded cheese in an even layer. Return to the oven and bake for 35–40 minutes, or until the cheese is bubbly and golden to your preference.
Allow the casserole to cool at least 10 minutes before slicing and serving.