10 lasagna noodles
1 onion, med.
5 carrots, med.
1/2 stick butter
2 boxes frozen chopped broccoli
2 cans cream of broccoli soup
1 1/2 c. shredded mozzarella cheese
1/4 c. parmesan cheese
1 carton ricotta cheese

Cook noodles until tender.

Dice onion and slice carrots. Saute until tender in 1/2 stick of butter. Cook and drain 2 boxes of frozen chopped broccoli. Mix the broccoli with soup. Place about 1/2-3/4 cup of the soup mixture in the bottom of a large baking pan. Place 5 noodles on top. Place 1/2 of remaining broccoli mixture on top of the noodles plus all the carrots and onions and about 1 1/4 cup shredded mozzarella cheese, 1/8 cup parmesan cheese, and 1/2 container ricotta cheese. Top with remaining 5 noodles and remaining cheeses and broccoli mixture. Bake at 350 degrees for 1 hour or until bubbly.