Beef Vegetable And Cheese Casserole Recipe

Ingredients for Beef Vegetable And Cheese Casserole

• Cooking Spray
• 1 lb chopped tomatoes
• 1 medium zucchini, sliced
• Lean Ground Beef
• 1/2 medium onion, chopped
• Garlic Cloves
• Canned Tomato Sauce
• Fat Free Cottage Cheese
• 1 large egg yolk
• Low Fat Cheddar Cheese
• Fresh Parsley
• Fresh Oregano
• Table Salt
• Black Pepper
• Crushed Red Pepper Flakes

How to Make Beef Vegetable And Cheese Casserole

1. Preheat oven to 500°F (260°C).
2. Lightly coat a baking sheet with cooking spray. Spread 1 lb chopped tomatoes and 1 medium zucchini, sliced, over the baking sheet.
3. Roast vegetables for 10-12 minutes, until slightly tender.
4. Meanwhile, in a large nonstick skillet, sauté 1 lb lean ground beef, 1/2 medium onion (chopped), and 2 cloves garlic (minced) until beef is browned. Drain any excess fat.
5. Stir in 1 (24 ounce) jar of tomato sauce and bring to a simmer for 5 minutes.
6. Spread the beef mixture into a 9x9 inch baking dish.
7. Reduce oven temperature to 350°F (175°C).
8. In a medium bowl, whisk together 1 (15 ounce) container cottage cheese (or fat-free ricotta for an Italian twist), 1 large egg yolk, 1 cup shredded cheddar cheese (or 1/4 cup grated Parmesan if using ricotta), 1 tsp dried Italian herbs, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Spoon the cheese mixture evenly over the roasted vegetables in the baking dish, smoothing with a rubber spatula.
10. Bake for 35-40 minutes, until heated through and bubbling around the edges.
11. Let stand for 5 minutes before cutting into 6 equal pieces and serving.
12. Optional: Sprinkle with 2 tablespoons of minced fresh basil just before serving for extra freshness.