Copycat Squash Lasagna Primavera

Copycat Squash Lasagna Primavera


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Get the taste of great Italian food at home with this recipe for squash lasagna primavera. It's vegetarian, cheesy, and better than what the restaurant serves.

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

4-6 servings


  • 12 lasagna noodles
  • 2 baby zucchini
  • 2 baby grey summer squash
  • 2 baby yellow summer squash
  • 1 jar pasta sauce
  • 8 oz. shredded mozzarella

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Heat the oven to 375 degrees and bring a large pot of water to a boil. Cook the pasta noodles until they are pliable and mostly cooked. Remove them and put them in a bowl of cold water. Slice the squash and zucchini with a mandolin or very thinly with a knife. Set aside.

Put 1/2 C. pasta sauce in the bottom of a 13x9 baking pan. Lay out a noodle on a flat surface and top the middle third with 2 slices of each squash. Fold the ends over the top of the squash and place the folded side down in the sauce. Repeat with the remaining noodles. Top with the remaining sauce and mozzarella. Cover the dish and bake for 30 minutes, or until the sauce is bubbly and the cheese has melted.

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