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

In 2-quart saucepan over medium heat, heat soup and frozen broccoli until thawed.

In 10-inch skillet over medium-high heat in 1 tablespoon hot salad oil, cook carrots and onion until 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 oil, cook mushrooms until lightly browned and all liquid has evaporated, stir in carrot mixture. While vegetables are cooking, prepare noodles as directed. In bowl, mix cheese (ricotta and Mozzarella) and eggs.

In 9x13 inch 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 at 375 degrees for 45 minutes. Let stand 10 minutes before serving.