Squash Lasagna Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Squash, yellow crookneck
1 lbs: Zucchini,
1/2 tsp: Salt,
Pepper,
6 tbsp: Butter or margarine,
1/2 lbs: 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
Directions:
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 350F. oven 30 to 35 minutes, or until bubbly.
Source from luhu.jp
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 350F. oven 30 to 35 minutes, or until bubbly.
Source from luhu.jp