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

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 hot salad oil, cook mushrooms until lightly browned and all liquid has evaporated, stir in carrot mixture.

While vegetables are cooking, prepare noodles as label directs; drain. In bowl, mix Mozzarella, ricotta, and eggs.

Preheat oven to 375 degrees. In 13 x 9 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 of remaining sauce. Top with remaining noodles, cheese mixture, then sauce.

Bake lasagna 45 minutes or until hot. Remove from oven, let stand 10 minutes for easier serving. Makes 10 servings.

1. For sauce, heat undiluted broccoli soup and frozen broccoli. Cook carrots and onions, saute mushrooms, mix together.

2. Prepare noodles until tender (don't over cook - they'll be mushy, difficult to handle). Beat eggs into Mozzarella and ricotta cheese.

3. In baking dish layer ingredients: some sauce, half the noodles, half the cheese mixture, all the vegetables, remaining noodles, cheese, sauce. Bake 45 minutes.