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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from Family Comforts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, September 20, 2009


2 (10 ½ oz) cans cream of broccoli soup
10 oz frozen chopped broccoli
1-2 T salad oil
3 carrots, thinly sliced
1 large onion, diced
¾ # fresh mushrooms, sliced
12 lasagna noodles
16 oz mozzarella cheese
15 oz ricotta cheese
2 large eggs

Heat undiluted soup & broccoli until broccoli is thawed. Sauté in oil the carrots & onions until lightly browned. Stir in ¼ cup water. Cover & simmer until carrots & onions are tender (about 15 minutes)

Sauté mushrooms until lightly brown; stir in carrot & onion mixture. While vegetables are cooking, prepare noodles according to pkg directions. In a bowl, mix mozzarella, ricotta & eggs.

In 9x13 pan, spread 1 cup broccoli sauce. Arrange ½ of noodles over sauce, top with ½ cheese mixture, then all of the carrot & onion mixture & ½ remaining sauce. Top with remaining noodles & cheese mixture, then sauce. Bake 375 for 45 minutes or until hot. Let stand 10 minutes for easier serving.




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