Beef and Vegetable Cheese Casserole
Posted by moderndaygourmet on August 30, 2007
This is another one from my MIL; I forget who she got it from. It’s WW friendly, just 8 points per serving, and low in fat. It tastes sort of like lasagna without the pasta.
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.