Olive Garden Lasagna Primavera

• 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.

lasagna noodles, zucchini, baby grey summer, baby summer, pasta sauce, mozzarella cheese

Taken from www.food.com/recipe/olive-garden-lasagna-primavera-512070 (may not work)