Beef and Vegetable Cheese Casserole

[r8rpwr]

This tastes sort of like a lasagna without the noodles. It's a great way to get some veggies in and is 8 WW points per serving.

2 medium tomatoes, sliced
2 medium zucchini, sliced
12 ounces lean ground beef
1 large onion, finely chopped
2 medium garlic cloves, minced
1 cup canned tomato sauce
2 cups fat free cottage cheese
1 large egg yolk
½ cup lowfat shredded Cheddar cheese
1 Tablespoon parsley, oregano, or rosemary
salt and pepper to taste

Preheat oven to 500. Coat a baking pan with cooking spray and lay tomatoes and zucchini on it. Roast for 10-12 minutes.

Saute beef, onion and garlic till the beef is browned. Stir in the tomato sauce and bring to simmer. Spread the beef mixture in a large shallow baking dish and top with roasted vegetables. Reduce oven temperature to 350.

Whisk together the cottage cheese, egg yolk, Cheddar cheese, herbs, and salt and pepper. Spoon over top of vegetables. Bake until very hot and bubbling around the edges, 35 minutes.