Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 2 cans cream of broccoli soup; 10 oz. frozen chopped broccoli; 3 carrots, thinly sliced; 1 large onion, diced; 3/4 lb. mushrooms; 12 lasagna noodles; 1 lb. shredded Mozzarella cheese; 15 oz. Ricotta cheese; 2 large eggs

9 ingredients

5 steps

Ingredients

2 cans cream of broccoli soup
10 oz. frozen chopped broccoli
3 carrots, thinly sliced
1 large onion, diced
3/4 lb. mushrooms
12 lasagna noodles
1 lb. shredded Mozzarella cheese
15 oz. Ricotta cheese
2 large eggs

Directions

1

Two and half hours before serving, heat undiluted soup and broccoli until broccoli thawed.
2

In 10-inch skillet over medium-high heat, cook carrots and onion in 1 tablespoon oil until lightly browned.
3

Reduce heat to low.
4

Stir in 1/4 cup water. Cover and simmer 15 minutes or until veggies are tender.
5

Remove to bowl.