Broccoli Lasagna

About 2 1/2 hours before serving, in 2-quart saucepan over medium-low heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.

In a 10-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook carrots and onion until lightly browned. Reduce heat to low. Stir in 1/4 cup water. Cover and simmer 15 minutes or until vegetables are very tender; remove to bowl.

In the same skillet over high heat, in 3 tablespoons hot salad oil, cook mushrooms until lightly browned and all liquid has evaporated; stir in carrot mixture.

While vegetables are cooking, prepare noodles as label directs.

Drain.

In a bowl, mix Mozzarella, Ricotta and eggs.