Broccoli Lasagna - cooking recipe

Ingredients

2 (10 3/4 oz.) cans condensed cream of broccoli soup
1 (10 oz.) pkg. frozen chopped broccoli
4 Tbsp. vegetable oil, divided
3 carrots, thinly sliced
1 large onion, chopped
3/4 lb. mushrooms, sliced
12 lasagna noodles
1 (12 oz.) pkg. shredded Mozzarella cheese
1 (15 oz.) carton Ricotta cheese
2 large eggs
1/4 tsp. black pepper

Preparation

In a 2-quart saucepan, heat the undiluted broccoli soup and frozen broccoli
until
the broccoli is completely thawed. Set aside.
In a
small
skillet,
heat 1 tablespoon oil until hot and cook
carrots
and onion until slightly brown.
Reduce heat to low and stir
in
1/4
cup water.
Cover and simmer 15 minutes. Remove from skillet; set aside.
Add rest of the oil to same skillet.
Over high heat, cook mushrooms until slightly brown and all
liquid
is gone; stir in the carrot mixture. Remove
from heat.
Cook
the
lasagna
noodles
according
to package directions;
drain.
Meanwhile,
mix
Mozzarella, Ricotta, eggs and black pepper together.