Broccoli Lasagna - cooking recipe

Ingredients

2 (10 oz.) cans condensed cream of broccoli soup
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
15 oz. container Ricotta cheese
2 large eggs

Preparation

In 2-quart saucepan, heat soup and broccoli until broccoli is thawed, then in skillet, in 1 tablespoon oil, cook carrots and onion until lightly browned.
Reduce heat; stir in 1/4 cup water. Simmer for 15 minutes, covered, until vegetables are very tender; remove to a bowl.