| 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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