Jason's Broccoli Lasagne

• 2 cans soup, broccoli 10 ounces each
• 10 ounces broccoli, frozen chopped
• 4 tablespoons vegetable oil
• 3 each carrots thinly
• 1 large onions diced
• 3/4 pound mushrooms sliced
• 12 each lasagna noodles
• 1 pound mozzarella cheese grated
• 15 ounces ricotta cheese
• 2 large eggs
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated

1. Heat soup with broccoli until broccoli is thawed.
2. Cook carrots and onions in 1 tablespoon oil until lightly browned.
3. Reduce heat to low.
4. Add 1/4 cup water and cover.
5. Simmer until cooked, about 15 minutes.
6. Remove to a bowl.
7. In 3 tablespoons oil, cook mushrooms until moisture is gone.
8. Stir in carrot mixture.
9. Mix cheeses and eggs.
10. Set oven to 375F (190C).
11. Place 1 cup sauce in pan.
12. Layer with 1/2 of noodles, 1/2 of cheese mixture,= all of carrot mixture, 1/2 remaining sauce, remaining noodles, cheese and sauce.
13. Cook for 45 minutes.

broccoli, broccoli, vegetable oil, carrots, onions, mushrooms, lasagna noodles, mozzarella cheese, ricotta cheese, eggs, parmesan

Taken from recipeland.com/recipe/v/jasons-broccoli-lasagne-33855 (may not work)