---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Squash Lasagna
 Categories: Casseroles, Meats
      Yield: 6 servings
 
      1 lb Yellow crookneck squash
      1 lb Zucchini
    1/2 ts Salt
           Pepper
      6 tb Butter
    1/2 lb Italian sausage; no casings
  1 1/2 c  Canned spaghetti sauce
    1/2 c  Monterey Jack cheese; shredded
  1 1/2 c  Low-fat cottage cheese
    1/4 c  Parmesan cheese; grated
    1/4 c  Bread crumbs
      1 ts Butter; melted
 
  Slice squash into 1/2"-thick pieces; sprinkle with salt and pepper.
  
  Saute squash in butter in a skillet over medium heat; drain and set
  aside.
  
  Add sausage to skillet; cook until browned, stirring until crumbly.
  Drain of excess fat.
  
  Add spaghetti sauce to meat; simmer until thickened, about
  10 minutes.
  
  Layer half the vegetables, meat sauce, Jack cheese, and cottage
  cheese in a 12x7" baking dish.
  
  Repeat layering; top with Parmesan cheese and bread crumbs mixed
  with melted butter.
  
  Bake in preheated 350°F oven 30 to 35 minutes, or until bubbly.
 
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