Whole grain noodles, a creamy soup mixture and a scrumptious combination of ground turkey, fresh veggies and mozzarella cheese are layered to create fantastic lasagna that’s loaded with flavor. It’s a deliciously different way to enjoy this popular meal.
cost per recipe: $10.11
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
cup non fat milk
pound 99% fat free or 99% lean 99% fat free ground turkey breast or ground chicken breast (98% lean)
medium onion, chopped (about 1/2 cup)
clove garlic, chopped
large zucchini, chopped (about 2 cups)
large red bell pepper, chopped (about 1 cup)
cups shredded part skim mozzarella cheese (about 6 ounces)
tablespoons chopped fresh basil leaves or 1 teaspoon dried Italian seasoning, crushed
ounces (1/2 of a 1-pound package) whole grain lasagna noodles, cooked and drained (9 lasagna noodles)
Heat the oven to 350°F. Stir the soup and milk in a small bowl.
Cook the turkey, onion and garlic in a 12-inch nonstick skillet over medium heat for 5 minutes, stirring often to separate meat. Add the zucchini and pepper and cook for 5 minutes or until the turkey is cooked through and the vegetables are tender, stirring occasionally. Remove the skillet from the heat. Stir in 1 cup cheese and the basil.
Spread 1/2 cup soup mixture in the bottom of an 11x8x2-inch baking dish. Layer 3 lasagna noodles, half the turkey mixture and 1/2 cup soup mixture in the baking dish. Repeat the layers. Top with the remaining lasagna noodles. Spread the remaining soup mixture over the noodles. Cover the baking dish.
Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
Bake, uncovered, for 10 minutes or until the cheese is melted and the lasagna is hot and bubbling.