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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
soup, broccoli
10 ounces each |
* |
| 289 | ml/g |
broccoli, frozen
chopped |
|
| 6E+1 | ml |
vegetable oil
|
|
| 3 | each |
carrots
thinly |
*
|
| 1 | large |
onions
diced |
|
| 340.2 | g |
mushrooms
sliced |
|
| 12 | each |
lasagna noodles
|
*
|
| 453.6 | g |
mozzarella cheese
grated |
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
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.
