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Squash Lasagna

1 lb Squash,yellow crookneck
1 lb Zucchini
1/2 t Salt
Pepper 6 T 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 t 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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<h1>Squash Lasagna</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />1 lb Squash,yellow crookneck <br />1 lb Zucchini <br />1/2 t Salt <br />Pepper 6 T Butter or margarine <br />1/2 lb Italian sausage,no casings <br />1 1/2 c Spaghetti sauce,canned <br />1/2 c Monterey Jack cheese,shreded <br />1 1/2 c Cottage cheese,low-fat <br />1/4 c Parmesan cheese,grated <br />1/4 c Bread crumbs <br />1 t Butter,melted <br />1. Slice squash into 1/2-inch-thick pieces; sprinkle with salt and pepper. <br />2. Saute squash in butter in a skillet over medium heat; drain and set <br />aside. 3. Add sausage to skillet; cook until browned, stirring until crumbly. <br />Drain of excess fat. 4. Add spaghetti sauce to meat; simmer until thickened, about 10 minutes. <br />5. Layer half the vegetables, meat sauce, Jack cheese and cottage cheese in <br />a 12x7-inck baking dish. 6. Repeat layering; top with Parmesan cheese and bread crumbs mixed with <br />melted butter. 7. Bake in preheated 350'F. oven 30 to 35 minutes, or until bubbly. <br /><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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