Broccoli Lasagna

2- cans cream of broccoli soup
1 10 ounce package frozen chopped broccoli
salad oil
3 carrots thinly sliced
1 large onion diced
3/4 lb mushrooms, sliced
12 lasagna noodles--ready to use, no boiling required
2--8 ounce packages shredded mozzarella cheese
1-15 ounce container ricotta cheese
2 large eggs

For sauce, heat undiluted broccoli soup and frozen broccoli. Cook carrots and onions in 1 T salad oil until lightly browned. Reduce heat to low, stir in 1/4 C water. Cover and simmer 15 minutes until vegetables are very tender. In same skillet use 3T hot salad oil to saute mushrooms until lightly browned and all liquid has evaporated. Mix together.

Beat eggs into Mozzarella and ricotta cheese

In 9x13 baking dish, layer ingredients: 1 C broccoli sauce, half the noodles, half the cheese mixture, all the vegetables, remaining noodles, cheese, sauce.

Preheat oven to 375 degrees.Bake 45 minutes or until hot. Let stand 10 minutes for easier serving.

Serves 10.