summer lasagna

OK, really my dh came up with this, but we put it together between the two of us. it's a NOODLE-LESS LASAGNA using summer squash instead.

2 large potatoes, sliced thin
5 or 6 summer squash, sliced thin
1 small or 1/2 large onion, chopped
16 oz. ricotta
1 28-oz can spaghetti sauce
20 oz. sausage, cooked and drained
4 cups of cubed (firm) bread or cornbread
1/2 cup butter, melted
garlic powder to taste

1. preheat oven to 375 degrees. cook sausage and drain, slice veggies.
2. spread a little sauce in the bottom of a large casserole dish. layer squash, potatoes, onions, ricotta and sauce, and sausage 2 or 3 times (use them up).
3. melt the butter and toss the bread cubes with it and the garlic powder. cover top of casserole with these "croutons."
4. bake 45 to 60 minutes until squash and potatoes are soft.

this was an AMAZING dish. the potatoes added nothing; would have been better without them. dh thinks mushrooms would have been a great addition (but i HATE them so he's out of luck). if you are a cheese nut you could throw some mozz. in or on. and he mixed the croutons in, which were leftover cornbread and really added a great texture.

it's rare something this experimental comes out this great. i recommend highly you all try it with your neighbors' extra squash (and leave out the potatoes). i would absolutely serve this to guests. it's different enough to be exciting and very flavorful. enjoy!

ps - i'm taking double credit for potatoes and ricotta! >evil grin<