Jason's Broccoli Lasagne
Jason's Broccoli Lasagne recipe
Yield
8 servingsPrep
40 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
soup, broccoli
10 ounces each |
* |
| 10 | ounces |
broccoli, frozen
chopped |
|
| 4 | tablespoons | vegetable oil |
|
| 3 |
carrots
thinly |
*
|
|
| 1 | large |
onions
diced |
|
| ¾ | pound |
mushrooms
sliced |
|
| 12 | lasagna noodles |
*
|
|
| 1 | pound |
mozzarella cheese
grated |
|
| 15 | ounces | ricotta cheese |
|
| 2 | large | eggs |
|
| ½ | cup | Parmesan cheese |
|
Directions
Heat soup with broccoli until broccoli is thawed.
Cook carrots and onions in 1 tablespoon oil until lightly browned.
Reduce heat to low.
Add ¼ cup water and cover.
Simmer until cooked, about 15 minutes.
Remove to a bowl.
In 3 tablespoons oil, cook mushrooms until moisture is gone.
Stir in carrot mixture.
Mix cheeses and eggs.
Set oven to 375℉ (190℃).
Place 1 cup sauce in pan.
Layer with ½ of noodles, ½ of cheese mixture, all of carrot mixture, ½ remaining sauce, remaining noodles, cheese and sauce.
Cook for 45 minutes.
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