Squash Lasagna Recipe
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Squash Lasagna
1 lb Squash,yellow crookneck
1 lb Zucchini
1/2 tsp Salt
Pepper
6 tbsp Butter or margarine
1/2 lb Italian sausage,no casings
1 1/2 cup Spaghetti sauce,canned
1/2 cup Monterey Jack cheese,shreded
1 1/2 cup Cottage cheese,low-fat
1/4 cup Parmesan cheese,grated
1/4 cup Bread crumbs
1 tsp 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. |
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