I did make the "Italian variation," so I used fat free ricotta instead of cottage cheese (which I just find repulsive anyway) and an Italian cheese blend instead of cheddar.
Here are the tomatoes and zucchini getting all roasty:
I think I used too big a pan, cuz there wasn't enough of the beef mixture to cover the bottom thoroughly. Here's the ricotta mixed with the egg beaters (instead of an egg yolk), as well.
Baked - that top layer wasn't quite a crust, cuz it was still pretty soft. It was just like a cheese layer in a lasagna.
Messy on the plate, but pretty hearty. Since I was using dried herbs and not fresh, I should have used a lot more. This was a bit bland, but I'm hoping the flavors marry over the next few days as I eat it for lunch all week.