| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Casseroles, Meats |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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