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.