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Fall Vegetable Lasagna
While at my local Farmer's Market grocery store this weekend I browsed through the amazing selection of fall vegetables. Here inspires this next dish. You will find, as I have stated before, I create dishes with plenty of vegetable combinations. It gives such hearty texture and flavor without the added calories. This recipe is no exception. It turned out beautifully and delicious, too! I made it on a Sunday morning and popped it in the fridge (before final baking) until Monday night when I baked it for an hour after I got home from a long day at work.
 Fall Vegetable Lasagna 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 DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add the lasagna noodles; cook until al dente, 8 to 10 minutes; drain. In a medium bowl combine eggs, ricotta cheese, mushroom soup, Parmesan cheese, sour cream and dry onion soup mix. Heat oil in a large skillet over medium heat. Cook the chopped onions and garlic until transparent. Add turkey and cooked until browned, seasoning with the garlic salt, oregano, tyme and basil. Add zucchini, squash, and mushrooms to the pan and saute in the oil until soft. Stir in the fire roasted tomatoes, tomato paste, and 1/2 cup crushed tomatoes. Reduce heat to low, and simmer for 15 minutes. Add in corn and spinach and continue simmering for another 10 minutes, or until any liquid is reduced. Spread 3/4 cup sauce in the bottom of a greased 9x13 inch baking dish. Layer 3 of the noodles, 1/3 cheese mixture, 1/3 of vegetable mixture, 1 cup crushed tomatoes, and 1/3 mozzarella cheese. Repeat layers with remaining ingredients, ending with noodles, crushed tomatoes and cheese on top. Bake, covered for 30 minutes, or until bubbly. Remove cover and bake another 10-15 minutes, melting cheese on top :) Nutrition Information: 12 Servings Calories: 335 Fat: 11.6g (Saturated Fat: 4.9g) Carbohydrates: 36.9g Fiber: 6.5g Protein: 26.6g   related searches : Fall
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