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VEGETABLE LASAGNA

ingredients
2 cans (10 3/4 ounces each) condensed cream of broccoli soup, undiluted
1 pkg. (10 ounces) frozen chopped broccoli
vegetable oil
3 carrots, thinly sliced
1 large onion, diced
3/4 lb. mushrooms, sliced
12 lasagna noodles
2 pkgs. (8 ounces ea.) shredded mozzarella cheese
1 container (15 ounces) ricotta cheese
2 eggs

directions

    About 2 1/2 hours before serving:
    In a 2-quart saucepan over medium-low heat, heat broccoli soup and frozen broccoli together until
    broccoli is thawed.
    In 10-inch skillet over medium-high heat, in 1 tbs. hot oil, cook carrots and onion until lightly browned.
    Reduce heat to low; stir in 1/4 cup water. Cover and simmer 15 minutes or until vegetables are very
    tender; remove to a bowl.
    In same skillet over high heat, in 3 tbs. hot oil, cook mushrooms until lightly browned and all liquid has
    evaporated; stir in carrot mixture.
    While vegetables are cooking, prepare noodles as label directs; drain. In bowl, mix mozzarella, ricotta
    and eggs.
    Preheat oven to 375 degrees.  In 13x9-inch baking dish, spread 1 cup broccoli sauce. Arrange half of
    noodles over sauce; top with half of cheese mixture, then all the carrot mixture, then 1/2 of remaining
    broccoli sauce. Top with remaining noodles, cheese mixture and remaining broccoli sauce.
    Bake lasagna 45 minutes or until hot. Remove from oven; let stand 10 minutes for easier serving.
    Makes approximately 10 servings.
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