Broccoli Lasagna - cooking recipe

Ingredients

2 (10 3/4 oz.) cans condensed cream of broccoli soup
1 (10 oz.) pkg. frozen chopped broccoli
salad oil
3 carrots, thinly sliced
1 large onion, diced
3/4 lb. mushrooms, sliced
12 lasagna noodles
2 (8 oz.) pkg. shredded Mozzarella cheese
1 (15 oz.) container Ricotta cheese
2 large eggs

Preparation

About 2 1/2 hours before serving, in 2-quart saucepan over medium-low heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
In a 10-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook carrots and onion until lightly browned. Reduce heat to low. Stir in 1/4 cup water. Cover and simmer 15 minutes or until vegetables are very tender; remove to bowl.
In the same skillet over high heat, in 3 tablespoons hot salad oil, cook mushrooms until lightly browned and all liquid has evaporated; stir in carrot mixture.
While vegetables are cooking, prepare noodles as label directs.
Drain.
In a bowl, mix Mozzarella, Ricotta and eggs.