Squash lasagna

Yield: 6 servings

Measure Ingredient
1 pounds Squash,yellow crookneck
1 pounds Zucchini
½ teaspoon Salt
6 tablespoons Butter or margarine
½ pounds Italian sausage,no casings
1½ cup Spaghetti sauce,canned
½ cup Monterey Jack cheese,shreded
1½ cup Cottage cheese,low-fat
¼ cup Parmesan cheese,grated
¼ cup Bread crumbs
1 teaspoon Butter,melted

1. Slice squash into ½-inch-thick pieces; sprinkle with salt and pepper.

2. Saute squash in butter in a skillet over medium heat; drain and set aside.

3. Add sausage to skillet; cook until browned, stirring until crumbly.

Drain of excess fat.

4. Add spaghetti sauce to meat; simmer until thickened, about 10 minutes.

5. Layer half the vegetables, meat sauce, Jack cheese and cottage cheese in a 12x7-inck baking dish.

6. Repeat layering; top with Parmesan cheese and bread crumbs mixed with melted butter.

7. Bake in preheated 350'F. oven 30 to 35 minutes, or until bubbly.

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