Squash lasagna
Yield: 6 servings
Ingredients:
- 1 lb Squash yellow crookneck 1 1/2 c Spaghetti sauce canned
- 1 lb Zucchini 1/2 c Monterey Jack cheese shreded
- 1/2 ts Salt 1 1/2 c Cottage cheese low-fat Pepper 1/4 c Parmesan cheese grated
- 6 tb Butter or margarine 1/4 c Bread crumbs
- 1/2 lb Italian sausage
Instructions:
no casings 1 ts Butter melted 1. Slice squash into 1/2-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.
