Jason's broccoli lasagne
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (10oz) Broccoli soup |
| 1 | pack | (10oz) Frozen chopped broc |
| 4 | tablespoons | Cooking oil |
| 3 | Carrots, thinly sliced | |
| 1 | Large onion, diced | |
| ¾ | pounds | Mushrooms, sliced |
| 12 | Lasagne noodles | |
| 1 | pounds | Mozzarella, grated |
| 15 | ounces | Ricotta |
| 2 | Eggs | |
| ½ | cup | Parmesan cheese |
Directions
Heat soup with broccoli until broccoli is thawed. Cook carrots and onions in 1 Tbsp oil until lightly browned. Reduce heat to low. Add ¼ 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 ½ of noodles, ½ of cheese mixture, all of carrot mixture, ½ remaining sauce, remaining noodles, cheese and sauce. Cook for 45 minutes. Submitted By JMCDONALD@... (JASON MCDONALD) On THU, 9 NOV 1995 180559 GMT