2 (10 3.4 oz.) cans condensed cream of broccoli soup
1 (10 oz.) pkg. frozen, chopped broccoli
3 carrots, thinly sliced
1 lg. onion, diced
3/4 lb. mushrooms, sliced
16 oz. shredded Mozzarella cheese
1 (15 oz.) container Ricotta cheese
2 lg. eggs
Lasagna noodles

In 2 quart saucepan over medium low heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed. In 10 inch skillet over medium high heat, in 1 tablespoon hot salad oil, cook carrots and onion until lightly browned. Reduce heat to low; stir in 1/4 cup water. Cover and simmer 15 minutes or until vegetables are very tender; remove to bowl.

In same skillet over high heat, in 3 tablespoons salad oil, cook mushrooms until lightly browned and all liquid is evaporated; stir in carrot mixture. While vegetables are cooking, prepare noodles as directed; drain. In a bowl, mix Mozzarella, Ricotta, and eggs. Preheat oven to 375 degrees. In 9 x 13 inch baking dish, spread 1 cup broccoli sauce. Arrange half of noodles over sauce; top with half of cheese mixture, then all the carrot mixture and half the remaining sauce. Top with remaining noodles, cheese mixture, then sauce. Bake 45 minutes or until hot. Remove from oven and let stand 10 minutes. Cut and serve. Makes 10 servings. About 465 calories, 25 grams fat, 104 milligrams cholesterol, and 615 milligrams sodium.