Recipe - Squash Lasagna

1 pound Squash,yellow crookneck
1 pound Zucchini
One half teaspoon Salt
Pepper
6 tablespoon Butter or margarine
One half pound Italian sausage,no casings
1 One half cup Spaghetti sauce,canned
One half cup Monterey Jack cheese,shreded
1 One half cup Cottage cheese,lowfat
One fourth cup Parmesan cheese,grated
One fourth cup Bread crumbs
1 teaspoon Butter,melted

1. Slice squash into 1/2inchthick 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 12x7inck 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini