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Broccoli Lasagna Recipe

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This recipe for Broccoli Lasagna, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Naomi Richardson
Added: Saturday, December 20, 2008


2 (10 3/4 oz) cans cream of broccoli soup, undiluted
1 (10 oz) package frozen chapped broccoli, thawed
4 tbsp vegetable oil, divided
2 carrots, thinly sliced
1 large onion, finely chopped
1/4 cup water
3/4 pound fresh mushrooms , sliced
12 lasagna noodles
2 (8oz) pkgs shredded mozzarella cheese
1 (15 oz) carton ricotta cheese
2 eggs

1. Combine soup and broccoli in a medium saucepan, cook, stirring occasionally, until warm.
2. Heat 1 tbsp oil in skillet over med-high heat and cook carrot and onion until light brown. Reduce heat to low, add water, simmer covered 15 min.s or until tender. set aside in bowl.
3. In same skillet heat 3 tbsp oil on high, add mushrooms, cook until light brown and liquid has evaporated. Add to carrot mixture and stir.
4. Meanwhile cook lasagna noodles, and drain.
5. In medium bowl combine mozzarella cheese, ricotta and eggs; mix well
6. To assemble lasagna spread 1 cup broccoli sauce in a 13x9x2 inch baking pan. Arrange 6 cooked noodles on sauce. Top with half of the cheese mixture, all of the carrot mixture, and half of the remaining broccoli sauce. Top with the remaining 6 noodles, cheese mixture and broccoli sauce. Bake 375 degrees for 45 min.s. Let stand 10 min.s before cutting and serving.




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