Lightened Up Vegetable Lasagna Casserole (gluten-free, vegan)

INGREDIENTS

3 cups

coarsely grated zucchini (about 2 medium zucchinis, grated)

1 1/2 cups

coarsely grated carrot (about 1 large peeled carrot, grated)

1 tsp

salt, optional and to taste

1/2 tsp

black pepper, optional and to taste

large egg, beaten (or egg replacer or flax egg)

1 1/2 cups

sour cream (or Tofutti)

3 1/2 cups

loosely packed shredded cheese, divided (cheddar, American, mozzarella, Ricotta, soy, goat, Daiya, or a favorite cheese blend)

jar salsa