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Squash Lasagna

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

45 min

Ready

55 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound winter squash
ellow crookneck
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1 pound zucchini
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½ teaspoon salt
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½ teaspoon black pepper
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6 tablespoons butter
or margarine
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½ pound italian sausage
no casings
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1 ½ cups spaghetti sauce
canned
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½ cup monterey jack cheese
shreded
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1 ½ cups cottage cheese
low-fat
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¼ cup Parmesan cheese
grated
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¼ cup bread crumbs
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1 teaspoon butter
melted
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Ingredients

Amount Measure Ingredient Features
453.6 g winter squash
ellow crookneck
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453.6 g zucchini
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2.5 ml salt
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2.5 ml black pepper
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9E+1 ml butter
or margarine
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226.8 g italian sausage
no casings
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355 ml spaghetti sauce
canned
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118 ml monterey jack cheese
shreded
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355 ml cottage cheese
low-fat
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59 ml Parmesan cheese
grated
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59 ml bread crumbs
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5 ml butter
melted
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Directions

  1. Slice squash into ½-inch-thick pieces; sprinkle with salt and black pepper 2. Sauté 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.
  2. Add spaghetti sauce to meat; simmer until thickened, about 10 minutes.
  3. Layer half the vegetables, meat sauce, Jack cheese and cottage cheese in a 12x7 baking dish .
  4. Repeat layering; top with Parmesan cheese and bread crumbs mixed with melted butter.
  5. Bake in preheated 350'F. oven 30 to 35 minutes, or until bubbly.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 40167% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 1091mg 45%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 16%
Sugars g
Protein 29g
Vitamin A 23% Vitamin C 40%
Calcium 19% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

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