Vegetable Lasagna - cooking recipe

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

Preparation

Two and half hours before serving, heat undiluted soup and broccoli until broccoli thawed.
In 10-inch skillet over medium-high heat, cook carrots and onion in 1 tablespoon oil until lightly browned.
Reduce heat to low.
Stir in 1/4 cup water. Cover and simmer 15 minutes or until veggies are tender.
Remove to bowl.