Squash lasagna
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Squash,yellow crookneck |
| 1 | pounds | Zucchini |
| ½ | teaspoon | Salt |
| Pepper | ||
| 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 |
Directions
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.
Related recipes
- Easy lasagna
- Lasagna
- Lazy lasagna
- Lean lasagna
- Lite lasagna
- Mushroom and butternut squash lasagne
- Quick lasagna
- Sicilian stuffed squash
- Spaghetti squash
- Spaghetti squash bake
- Spanish squash casserole
- Squash bake
- Squash casserole
- Squash casserole i
- Squash or eggplant casserole
- Squash risotto
- Zucchini lasagna
- Zucchini lasagna 2
- Zucchini lasagne
- Zucchini-carrot lasagne