Title: Squash Lasagna
Categories: Meat Sausage Italian Pasta Casserole
Yield: 6 Servings

1	lb	Squash,yellow crookneck
1	lb	Zucchini
1/2	ts	Salt
		Pepper
6	tb	Butter or margarine
1/2	lb	Italian sausage,no casings
1 1/2	c	Spaghetti sauce,canned
1/2	c	Monterey Jack cheese,shreded
1 1/2	c	Cottage cheese,low-fat
1/4	c	Parmesan cheese,grated
1/4	c	Bread crumbs
1	ts	Butter,melted

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 350'F. oven 30 to 35 minutes, or until bubbly.

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