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Ingredients Jump to Instructions ↓

  1. 2 Broccoli soup - (10oz)

  2. 1 Frozen chopped broc - (10oz)

  3. 4 tablespoons 60ml Cooking oil

  4. 3 Carrots - thinly sliced

  5. 1 Onion - diced (large)

  6. 3/4 lb 340g / 11oz Mushrooms - sliced

  7. 12 Lasagna noodles

  8. 1 lb 454g / 16oz Mozzarella - grated

  9. 15 oz 426g Ricotta

  10. 2 Eggs

  11. 1/2 cup 73g / 2.6oz Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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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