Broccoli Lasagna

2 cn Cream of broccoli soup
10 oz Broccoli; chopped fresh or frozen-thawed
3 tb Olive oil
3 Carrots; thinly sliced
3/4 lb Mushrooms; fresh, sliced
1 lg Onion; diced
12 Lasagna noodles
16 oz Mozzarella cheese; shredded
15 oz Ricotta cheese
2 lg Eggs

In saucepan over medium heat, heat undiluted broccoli soup and frozen broccoli (or fresh chopped broccoli) until veggie is cooked only slightly. (Cooking too long will make it limp). Over medium heat, place 1 T oil in skillet and cook carrots and onions until lightly browned. Reduce heat to low; stir in 1/4 c water. Cover and simmer 15 minutes or until vegetables are tender; remove to bowl, In same skillet over high heat, in 2 T oil, cook mushrooms until lightly browned and all liquid has evaporated; stir in carrot mixture. While veggies are cooking, prepare noodles as label directs; drain. In bowl, mix both cheeses and eggs. Preheat oven to 375 degrees. In 9x13" baking dish, spread 1 c broccoli sauce. Arrange half of the noodles over sauce; top with half of the cheese mixture, then all the carrot mixture and half of remaining sauce. Top with remaining noodles, cheese mixture, then sauce. Bake 45 minutes or until hot. Remove from oven; let stand 10 minutes for easier serving.

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