Cauliflower Lasagna

1. Preheat oven to 350 °F (175 °C). Spray the inside of a glass bread pan (9x3") with non-stick spray. Mix prepared, grated cauliflower with one cup of the mozzarella cheese and the egg in a bowl. 2. Layer the bottom with 1/4 cup sauce. Distribute gently with a spoon. Do not add toppings yet. Layer with 1/2 of the cauliflower mix. Press down very gently with fingers after distributing evenly. 3. Layer with 1/2 of the ricotta by dotting it on in small piles and then spreading slightly. Add 1/2 of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage. 4. Add half of the toppings you’ve prepared. (If there are none, proceed to the next step.) 5. Layer with 1/2 of the mozzarella cheese. Add the rest of the cauliflower mix and spread and press down gently (you can use your hands). Add the rest of the sauce. Add the rest of the toppings. (If there are none, proceed to the next step). 6. Add the rest of the ricotta and spread with a spoon as possible. It will be a little more bumpy, so no worries if the uniformity isn't there. Add the rest of the mozzarella cheese. 7. Bake in a 350 °F oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 15 minutes before serving. 8. Note: can be stored in the refrigerator or frozen and reheated. Serves 6-8. Can be doubled.