Broccoli Lasagna - cooking recipe

Ingredients

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

Preparation

In a 2-quart saucepan over medium heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
In skillet over medium heat in 1 tablespoon oil, cook carrots and onion until vegetables are tender.
Remove to bowl.
In same skillet in 3 tablespoons oil, cook mushrooms until brown and all liquid has evaporated.
Stir in carrot mixture.
Prepare noodles as label directs; drain.