Broccoli Lasagna

• 2 (10 3/4 oz.) cans cream of broccoli soup
• 1 (10 oz.) pkg. frozen chopped broccoli
• oil
• 3 carrots, thinly sliced
• 1 large onion
• 3/4 lb. mushrooms, sliced
• 12 lasagna noodles
• 2 (8 oz.) pkg. shredded Mozzarella
• 1 (15 oz.) Ricotta cheese
• 2 large eggs

1. In a 2-quart saucepan, heat soup and broccoli until thawed.
2. In a 10-inch skillet, pour 1 tablespoon oil.
3. Cook carrots and onion until lightly browned.
4. Reduce heat to low and add 1/4 cup water. Cover and simmer 15 minutes, or until veggies are tender.
5. Remove from pan, set aside in a bowl.
6. In same skillet pour 3 tablespoons oil.
7. Cook mushrooms until brown and all liquid is evaporated. Stir in carrot mixture.
8. While veggies are cooking prepare noodles as suggested.
9. Drain.
10. In medium size bowl, mix Mozzarella, Ricotta and eggs.
11. Preheat oven to 375u0b0.
12. In a 13 x 9-inch pan, layer the following:
13. 1 cup broccoli sauce, 1/2 noodles over sauce, 1/2 cheese mixture, all of carrot mixture and 1/2 of remaining sauce. Top with remaining noodles, cheese mixture, then sauce.
14. Bake 45 minutes, let stand 10 minutes.
15. Serve.
16. Serves 10.
17. Each serving is 465 calories, 25 grams fat, 104 mg cholesterol and 615 mg sodium.

cream of broccoli soup, broccoli, oil, carrots, onion, mushrooms, lasagna noodles, shredded mozzarella, ricotta cheese, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=778991 (may not work)