Vegetable Lasagna

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

1. Precook carrots, onion and mushrooms until tender.
2. Warm soup with frozen chopped broccoli until thawed.
3. Prepare noodles as label directs; drain.
4. In bowl, mix Mozzarella, Ricotta and eggs. Preheat oven to 375u0b0.
5. In 13 x 9-inch baking dish spread 1 cup of broccoli sauce.
6. Arrange half of noodles over sauce.
7. Top with half of cheese mixture, then add all vegetables and sauce.
8. Top with remaining noodles, cheese mixture, then remaining sauce. Bake lasagna for 1 plus hours or until hot.
9. Let stand 10 minutes before serving.
10. Makes 10 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=185257 (may not work)