Vegetable Lasagna

• 1 Tbsp. olive or salad oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 tsp. Italian seasoning, crushed
• 2 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
• 1 can cream of chicken or mushroom soup
• 2 c. shredded sharp Cheddar
• 1 egg
• 1 (32 oz.) jar spaghetti sauce
• 2 Tbsp. vinegar plus 1/2 c. water
• 9 lasagna noodles, cooked and drained
• 2 c. shredded Mozzarella cheese

1. In 10-inch skillet over medium heat, in hot oil, cook onion, garlic and Italian seasoning until onion is tender, stirring occasionally.
2. Stir in broccoli; cook until tender and liquid evaporates.
3. Remove from heat; stir in soup, cheese and egg.
4. Set filling aside.

olive, onion, clove garlic, italian seasoning, broccoli, cream of chicken, cheddar, egg, spaghetti sauce, vinegar, lasagna noodles, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=899460 (may not work)