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2 cans (10 oz) Broccoli Soup
1 package (10 oz) Frozen chopped Broccoli
4 Tablespoons Cooking Oil
3 Carrots, thinly sliced
1 Large Onion, diced
3/4 pound Mushrooms, sliced
12 Lasagne Noodles
1 pound Mozzarella, grated
15 ounces Ricotta
2 Eggs
1/2 cup Parmesan Cheese
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Heat soup with broccoli until broccoli is thawed. Cook carrots and onions in 1 Tablespoon oil until lightly browned. Reduce heat to low. Add 1/4 cup water and cover. Simmer until cooked, about 15 minutes. Remove to a bowl. In 3 Tbsp oil, cook mushrooms until moisture is gone. Stir in carrot mixture. Mix cheeses and eggs. Set oven to 375F. Place 1 cup sauce in pan. Layer with 1/2 of noodles, 1/2 of cheese mixture,= all of carrot mixture, 1/2 remaining sauce, remaining noodles, cheese and sauce. Cook for 45 minutes.
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