Broccoli Lasagna

Submitted by Sister Barney

2 cans cream of broccoli soup
1 10 oz. package frozen chopped broccoli
3 carrots, very thinly sliced
1 large onion, diced
3/4 lb. mushrooms, sliced
12 lasagne noodles
16 oz. shredded mozzarella cheese
1 15 oz. container cottage cheese
2 large eggs

1. Over med-low heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
2. In skillet, cook carrots and onion until brown. Reduce heat, add 1/4 c. water. Cook and simmer 15 minutes until vegetables are tender.
3. In same skillet, saute mushrooms, then add carrots and onion.
4. Prepare noodles.
5. Preheat oven to 375.
6. In bowl, mix cheeses.
7. In 9 x 13 pan, 1 c. broccoli mixture, half lasagne noodles, 1/2 cheese mixture, all carrot mixture, 1/2 of remaining sauce, noodles, cheese, then sauce.
8. Bake lasagne on 375 for 45 minutes (Carrots may need longer).