BROCCOLI, CARROT AND MUSHROOM LASAGNE

Broccoli, Carrot and Mushroom Lasagne image

Provided by Sherry Blizzard

Categories Pasta

Time 2h5m

Number Of Ingredients 9

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2 can(s) condensed cream of broccoli soup (10. 1/2 oz)
1-10 oz frozen broccoli, thawed
3 carrots, sliced thin......i use my salad shooter to get thin and even slices
1 large onion, diced
3/4 lb mushrooms, sliced
12 lasagna noodles
1 lb mozzarella cheese, grated
15 oz ricotta cheese
2 eggs

Steps:

1. In a 2 qt. saucepan over medium heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
2. In a 10" skillet, over medium heat, in 1 TBSP oil cook carrots and onion until lightly browned. Reduce heat to low; stir in 1/4 cup water. IMPORTANT: Cover and simmer 15 minutes or until veggies are tender. Remove to a bowl.
3. In the same skillet, heat 3 TBSP of oil and cook mushrooms until lightly browned and liquid has evaporated; stir in the carrot mixture.
4. While the carrot mixture is mixing mix mozzarella, ricotta and eggs.
5. Preheat the oven to 375. In a 9 x 13 dish, spread 1 cup of broccoli sauce. Arrange 1/2 of the noodles over sauce, top with 1/2 of the cheese mixture,; then all of the carrot mixture, then 1/2 of the remaining sauce. Top with the remaining noodles, cheese mixture then sauce.
6. Bake 45 minutes or until hot and bubbly. Remove from oven and let it sit for 10 minutes before cutting.