Total Time
Prep 20 mins
Cook 40 mins

This is a copycat recipe for Olive Garden's Lasagna Primavera, when it was on the menu.

Ingredients Nutrition

  • 12 lasagna noodles
  • 2 baby zucchini
  • 2 baby grey summer squash
  • 2 baby summer squash
  • 1 (16 -24 ounce) jar pasta sauce (whatever your favorite is)
  • 10 ounces mozzarella cheese, shredded


  1. Heat oven to 375 degrees F. Fill a large pot of water and bring to a rolling boil. Cook the pasta noodles until they are pliable, and mostly cooked. Remove and place in a bowl of cold water.
  2. While the water is coming to a boil, slice the squash on a mandolin or thinly with a sharp knife. Set aside.
  3. Place 1/2 cup of pasta sauce into the bottom of a 13x9 pan and spread around. Lay one noodle out on a cutting board or clean flat surface. Top in the middle third with 6 slices of squash. Fold the ends over the top and place folded ends down on the sauce. (This is a squash bundle) Continue with the remaining noodles, placing them next to each other in the sauce. You should have 2 rows of 6 bundles each.
  4. Top with the remaining sauce and mozzarella. Cover with aluminum foil and bake for 30 minutes, until sauce is bubbly and cheese is melted.