Fall Vegetable Lasagna Recipe

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2 votes | 1071 views
 

Ingredients

  • 1 (12 ounce) package whole wheat lasagna noodles
  • CHEESE MIXTURE:
  • 2 eggs, beaten
  • 1 (15 ounce) container part-skim ricotta cheese
  • 1 (10.75 ounce) cans condensed 98% fat-free cream of mushroom soup
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fat-free sour cream
  • 1 (1 ounce) package onion soup mix
  • VEGETABLE MIXTURE:
  • 1 tablespoon extra virgin olive oil
  • 1 pound extra lean ground turkey breast
  • 1 medium onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium yellow squash, chopped
  • 1 (10 ounce ) package frozen spinach, thawed and squeezed dry
  • 8 ounces Baby Bella Mushrooms, sliced
  • 1/2 cup frozen sweet corn, thawed and patted dry
  • 2 (28 ounce) cans crushed tomatoes, divided
  • 1 (6 ounce) can tomato paste
  • 1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
  • 2 cloves garlic, minced
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1 1/2 cups part skim mozzarella cheese
  • Fat: 11.6g (Saturated Fat: 4.9g)

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