Squash Lasagna

Title: SQUASH LASAGNA

Categories: Casseroles, Meats

Yield: 6 servings

1 lb Squash,yellow crookneck

1 lb Zucchini

1/2 ts Salt

Pepper

6 tb Butter or margarine

1/2 lb Italian sausage,no casings

1 1/2 c Spaghetti sauce,canned

1/2 c Monterey Jack cheese,shreded

1 1/2 c Cottage cheese,low-fat

1/4 c Parmesan cheese,grated

1/4 c Bread crumbs

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. --