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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cans broccoli soup -- (10oz)

  3. 1 package frozen chopped broc -- (10oz)

  4. 4 tablespoons cooking oil

  5. 3 carrots -- thinly sliced

  6. 1 large onion -- diced

  7. 3/4 pound mushrooms -- sliced

  8. 12 lasagna noodles

  9. 1 pound mozzarella -- grated

  10. 15 ounces ricotta

  11. 2 eggs

  12. 1/2 cup parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat soup with broccoli until broccoli is thawed. Cook carrots and onions in 1 Tbsp oil until lightly browned. Reduce heat to low. Add 1/4 cup water and cover. Simmer until cooked, about 15 minutes. Remove to a bowl. In 3 Tbsp oil, cook mushrooms until moisture is gone. Stir in carrot mixture. Mix cheeses and eggs. Set oven to 375F.

  2. Place 1 cup sauce in pan. Layer with 1/2 of noodles, 1/2 of cheese mixture, all of carrot mixture, 1/2 remaining sauce, remaining noodles, cheese and sauce. Cook for 45 minutes.

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