2 cans cream of broccoli soup
1 (10 oz.) pkg. frozen chopped broccoli
Salad oil
3 carrots, thinly sliced
1 lg. onion, diced
3/4 lb. sliced mushrooms
12 lasagna noodles (cooked as directed)
2 (8 oz.) pkg. shredded mozzarella cheese
1 (15 oz.) container ricotta cheese
2 lg. eggs

In saucepan over medium-low heat, heat broccoli soup and frozen broccoli until broccoli thaws.

In skillet over medium-high heat place 1 tablespoon salad oil and cook carrots and onions until lightly browned. Reduce to low heat, stir in 1/4 cup water. Cover and simmer 15 minutes until veggies are tender. Remove to a bowl.

In same pan, high heat, cook mushrooms until lightly browned and all liquid evaporates. Stir in carrot mixture. Prepare noodles as directed. Mix ricotta cheese, eggs and mozzarella cheese.

Spread 1 cup broccoli sauce - arrange noodles over sauce top with 1/2 of cheese mix, then all of carrot mix, then 1/2 of remaining broccoli sauce, then remaining noodles. Top with rest of cheese sauce. Bake at 375 degrees for 45 minutes in 13 x 9 inch pan.