Beef and Vegetable Cheese Casserole (WW - 5 pts)

Ingredients

• 1 spray Cooking Spray
• 2 medium Fresh tomatoes sliced
• 2 medium Zucchini sliced
• 12 ounces lean ground beef
• 1 large onion uncooked
• 1 cloves garlic minced
• 1 large Egg yolk uncooked
• 1/2 cup low fat cheddar cheese shredded
• 1 tablespoon Dried oregano chopped
• 2 cups fat free cottage cheese
• 1 cup tomato sauce canned

Instructions

1. Preheat oven to 500ºF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
2. Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
3. Spread beef mixture in a large, shallow baking dish (3 quart or 9 X 13-inches) and top with roasted vegetables. Reduce oven temperature to 350ºF.
4. Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.
5. Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve immediately. (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.)