Broccoli Lasagna
Broccoli Lasagna is an moderately easy dinner. Made with 2 (10 3/4 oz.) cans condensed cream of broccoli soup, 1 (10 oz.) pkg. frozen chopped broccoli, 4 tbsp. vegetable oil, divided, 3 carrots, thinly sliced and 1 large onion, chopped, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
In a 2-quart saucepan, heat the undiluted broccoli soup and frozen broccoli the broccoli is completely thawed. Set aside.
Skillet, heat 1 tablespoon oil until hot and cook carrots and onion until slightly brown.
Reduce heat to low and stir cup water.
Cover and simmer 15 minutes. Remove from skillet; set aside.
Add rest of the oil to same skillet.
Over high heat, cook mushrooms until slightly brown and all liquid is gone; stir in the carrot mixture. Remove from heat.
Lasagna noodles according to package directions; drain.
Meanwhile,
Mozzarella, Ricotta, eggs and black pepper together.
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