Real Recipes From Real Home Cooks ®

squash lasagna

Ingredients For squash lasagna

  • 1 lb
    yellow squash
  • 1/4 c
    bread crumbs
  • 1/4 c
    parmesan cheese, grated
  • 1.5 c
    cottage cheese
  • 1/2 c
    monterey jack cheese, shredded
  • 1.5 lb
    spaghetti sauce
  • 1/2 lb
    Italian sausage, no casings
  • 6 Tbsp
    butter
  • pinch
    pepper
  • 1/2 tsp
    salt
  • 1 lb
    zucchini
  • 1 tsp
    butter, melted

How To Make squash lasagna

  • 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, then 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; repeat layering, then top with parmesan cheese and bread crumbs mixed with melted butter.
  • 6
    Bake in preheated 350 oven 30 to 35 minutes, or until bubbly.
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