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

About 2 1/2 hours before serving: In 2 quart sauce pan 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 for 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 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 for 45 minutes or until hot. Remove from oven; let stand for 10 minutes for easier serving. Makes 10 servings. Each serving: about 465 calories, 25 g fat, 104 mg cholesterol, 615 mg sodium.