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Homemade Lightened Up Vegetable Lasagna Casserole photo
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Lightened Up Vegetable Lasagna Casserole

A lighter, layered vegetable lasagna casserole made with a baked zucchini-carrot crust, sour cream, salsa, and melted cheese.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Servings: 12 servings

Ingredients

  • 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, goat, Daiya, or favorite blend
  • 1 jar (16 ounces) salsa

Instructions

  • Preheat the oven to 400°F (200°C). Line a 9-by-9-inch pan with aluminum foil and spray with cooking spray; set aside.
  • In a large mixing bowl, combine the grated zucchini, grated carrot, salt, and black pepper, then pour the beaten egg over the vegetables and toss to coat evenly.
  • Press the vegetable mixture into the prepared pan, smoothing the top with a spatula to form an even crust.
  • Bake the crust for 25 to 28 minutes, or until it begins to brown lightly and has firmed up but is 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 evenly over the sour cream layer.
  • Drizzle the 16-ounce jar of salsa evenly over the cheese layer.
  • Top with the remaining approximately 1½ cups shredded cheese, distributing it uniformly.
  • Bake for about 35 to 40 minutes, or until the top is bubbly and golden brown to your liking.
  • Let the lasagna cool for at least 10 minutes before slicing and serving.

Equipment

  • 9x9 inch baking pan
  • Aluminum Foil
  • Mixing Bowl
  • Box grater or food processor
  • Spatula
  • Cooking Spray

Notes

  • Bake the vegetable crust until it is set but not overly dry.
  • Cheese and salsa types affect final browning and baking time.
  • Let the casserole rest 10 minutes before slicing for cleaner slices.
  • Use a nonstick spray or foil to make removal easier.