This is a cheesy, wonderful vegetarian version of lasagna. My mom has been making it for years and even my dad, who has to have meat, loves it.
2- 10 ¾ oz cans condensed cream of broccoli soup
10oz package frozen chopped broccoli
1 large onion, diced
¾ lb. fresh mushrooms, sliced
12 lasagna noodles
2 large eggs
2- 8oz packages shredded mozzarella
15oz container ricotta cheese
No nutrition information available
For sauce, heat broccoli soup and frozen broccoli in a saucepan. In a skillet, cook onion in 1 Tbsp of salad oil until brown. Reduce heat to low; stir in ¼ cup water. Cover and simmer 15 minutes or until tender. Remove to bowl.
In 3 Tbsp of salad oil, cook mushrooms until lightly browned and all of the liquid has evaporated; stir in vegetables. While vegetables are cooking, prepare noodles, drain.
In a bowl, mix mozzarella, ricotta and eggs. Preheat oven to 375 degrees. In a 13x9" dish, spread 1 cup broccoli sauce. Arrange half of the noodles over sauce; top with half of cheese mixture, then all the onion mixture and half of remaining sauce. Top with remaining noodles, cheese mixture, then sauce.
Bake lasagna 45 minutes or until hot. Remove from oven, let stand 10 minutes.