Squash Lasagna
Yield
6 servingsPrep
10 minCook
45 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
winter squash
ellow crookneck |
|
| 1 | pound |
zucchini
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 6 | tablespoons |
butter
or margarine |
|
| ½ | pound |
italian sausage
no casings |
|
| 1 ½ | cups |
spaghetti sauce
canned |
|
| ½ | cup |
monterey jack cheese
shreded |
|
| 1 ½ | cups |
cottage cheese
low-fat |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
bread crumbs
|
|
| 1 | teaspoon |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
winter squash
ellow crookneck |
|
| 453.6 | g |
zucchini
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 9E+1 | ml |
butter
or margarine |
|
| 226.8 | g |
italian sausage
no casings |
|
| 355 | ml |
spaghetti sauce
canned |
|
| 118 | ml |
monterey jack cheese
shreded |
|
| 355 | ml |
cottage cheese
low-fat |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
bread crumbs
|
|
| 5 | ml |
butter
melted |
|
Directions
- 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.
- Add spaghetti sauce to meat; simmer until thickened, about 10 minutes.
- Layer half the vegetables, meat sauce, Jack cheese and cottage cheese in a 12x7 baking dish .
- Repeat layering; top with Parmesan cheese and bread crumbs mixed with melted butter.
- Bake in preheated 350'F. oven 30 to 35 minutes, or until bubbly.
