Olive Garden Lasagna Primavera

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

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
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DIRECTIONS

  • 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.
  • While the water is coming to a boil, slice the squash on a mandolin or thinly with a sharp knife. Set aside.
  • 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.
  • Top with the remaining sauce and mozzarella. Cover with aluminum foil and bake for 30 minutes, until sauce is bubbly and cheese is melted.
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