1 sm. onion, chopped
1 c. sliced mushrooms
1/4 c. minced fresh parsley
1 1/2 tsp. oregano
1/4 tsp. salt
1 (10 oz.) frozen, chopped, cooked spinach
1 (10 oz.) frozen, chopped, cooked broccoli
1 lb. Ricotta
1 can cream of mushroom soup
2 eggs
1 lb. lasagna noodles, cooked
2/3 c. Mozzarella cheese
1 can cream of chicken soup
1 c. milk

Saute the onions and mushroom in olive oil, until tender. Add seasonings, spinach and broccoli. Mix and cook for 5 minutes. Remove from stove, add ricotta, mushroom soup and eggs. put aside. Butter pan (12 x 8) layer noodles and 1/2 of mixture. Top with 1 1/3 cup Mozzarella cheese. Repeat with another layer. Pour 1 can cream of chicken soup and 1 cup milk, sprinkle with cheese (Parmesan) cover, bake at 350 degrees 30 to 40 minutes.