| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Main dish, Pasta | 8 | Servings | |
INGREDIENTS
| 2 | cn | (10oz) Broccoli soup |
| 1 | pk | (10oz) Frozen chopped broc |
| 4 | tb | Cooking oil |
| 3 | Carrots, thinly sliced | |
| 1 | Large onion, diced | |
| 3/4 | lb | Mushrooms, sliced |
| 12 | Lasagne noodles | |
| 1 | lb | Mozzarella, grated |
| 15 | oz | Ricotta |
| 2 | Eggs | |
| 1/2 | c | Parmesan cheese |
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. Submitted By JMCDONALD@NETRA.VOYAGEUR.CA (JASON MCDONALD) On THU, 9 NOV 1995 180559 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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