Squash Lasagna

No pasta, no problem. This lasagna swaps noodles for sautéed slices of yellow crookneck squash and zucchini, layered with crumbled Italian sausage in spaghetti sauce, Monterey Jack, cottage cheese, and a Parmesan breadcrumb topping.

Sautéing the squash in butter before layering is the step that makes this work. Raw squash releases too much water during baking and turns the casserole into soup. A quick cook in the skillet drives off excess moisture and concentrates the flavor. Drain the slices well before layering.

The sausage cooks in the same skillet after the squash, picking up all those buttery, squash-flavored browned bits. Spaghetti sauce goes in and simmers 10 minutes to thicken. A loose sauce makes a watery lasagna.

Cottage cheese stands in for ricotta here, giving the same creamy white layer between the sausage and squash. Monterey Jack melts smoothly and adds a mild, buttery creaminess. The Parmesan and breadcrumb topping mixed with melted butter browns into a crunchy crust on top.

Kitchen Tips

• Slice the squash ½ inch thick. Thinner slices fall apart during sautéing. Thicker slices don’t cook through in the bake time.
• Drain the sausage fat before adding the sauce. Excess grease makes the casserole oily.
• Let it rest 10 minutes after baking. Like traditional lasagna, it needs time to set before slicing cleanly.
• This is naturally lower in carbs than pasta lasagna, but not carb-free due to the sauce and breadcrumbs.

Variations

• Vegetarian: Skip the sausage and add sautéed mushrooms and onions to the sauce layer.
• Eggplant layer: Add sliced, salted, and sautéed eggplant as a third vegetable layer for more depth.
• Ricotta swap: Use ricotta cheese instead of cottage cheese for a smoother, more traditional texture.