I received this recipe in my WW news letter and thought it sounded good for lo-carbers. I don't know the count but it looks do-able.

Beef & Veggie Cheese Casserole
1 serving cooking spray
2 medium tomato(es), sliced
2 medium zucchini, sliced
12 oz lean ground beef
1 large onion(s), finely chopped
2 medium garlic clove(s), minced
1 cup canned tomato sauce
2 cup fat-free cottage cheese
1 large egg yolk(s)
1/2 cup low-fat shredded cheddar cheese
1 tbsp parsley, oregano or rosemary, chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions
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.

Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.

Spread beef mixture in a large, shallow baking dish and top with roasted vegetables. Reduce oven temperature to 350ºF.

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.

Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve. (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.)

I tried this recipe, but had a leftover roast, so I cubed that and did everything else the same. It turned out great.

Low carbers could use full fat cottage cheese which would have fewer carbs.

Or even ricotta which is far tastier!

Karen