Squash Lasagna

Recipe Ingredients

1 lb	454g / 16oz	Squash - yellow crookneck
1 lb	454g / 16oz	Zucchini
1/2 teaspoon	2.5ml	Salt
		Pepper
6 tablespoons	90ml	Butter or margarine
1/2 lb	227g / 8oz	Italian sausage - no casings
1 1/2 cups	355ml	Spaghetti sauce - canned
1/2 cup	73g / 2.6oz	Monterey jack cheese - shreded
1 1/2 cups	219g / 7.7oz	Cottage cheese - low-fat
1/4 cup	36g / 1.3oz	Parmesan cheese - grated
1/4 cup	36g / 1.3oz	Bread crumbs
1 teaspoon	5ml	Butter - melted

Recipe Instructions

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.

Source:
Courtesy of Frieda's, Inc. in Los Angeles

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