Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          broccoli soup -- (10oz)
   1      package       frozen chopped broc -- (10oz)
   4      tablespoons   cooking oil
   3                    carrots -- thinly sliced
   1      large         onion -- diced
     3/4  pound         mushrooms -- sliced
  12                    lasagna noodles
   1      pound         mozzarella -- grated
  15      ounces        ricotta
   2                    eggs
     1/2  cup           parmesan cheese

Preparation:

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.