2 tbsp. salad oil
1 lg. onion, chopped
1 clove garlic, minced
1 tsp. Italian seasoning, crushed
2 pkgs. frozen chopped broccoli, thawed and drained
1 can condensed cream of chicken soup
2 c. shredded sharp Cheddar cheese
1 (32 oz.) jar spaghetti sauce
2 tbsp. vinegar plus 1/2 c. water
9 lasagna noodles, cooked and drained
2 c. shredded Mozzarella cheese

In 10 inch skillet over medium heat in hot oil, cook onion, garlic, and Italian seasoning until onion is tender, stirring occasionally. Stir in broccoli; cook until tender and liquid evaporates. Remove from heat; stir in soup, cheese, and egg. Set filling aside. In medium bowl, stir together spaghetti sauce and vinegar-water. Pour 1/2 of sauce mixture into 13 x 9 inch baking dish. Set remainder aside.

Arrange 3 lasagna noodles over sauce; spread with 1/2 of the vegetable filling. Sprinkle with 1/3 of the Mozzarella. Arrange 3 more noodles over cheese; spread with remaining filling. Sprinkle with another 1/3 of the Mozzarella. Top with remaining 3 noodles and remaining sauce.

Bake at 350 degrees for 40 minutes or until hot. Sprinkle with remaining 1/3 of the Mozzarella; bake 5 minutes more. Let stand 15 minutes before serving. Makes 6-8 servings.