I've been making this recipe for almost 30 years. Broccoli, carrots and mushrooms! What a delightful blend of flavors that is only enhanced further by ooey gooey mozzarella and ricotta cheese! I This recipe comes from my friend Sandy Ball when we worked together at Los Alamos National Laboratory way back in 1990. Her husband was allergic to tomatoes, didn't like garlic, and couldn't have the traditional dish.
It's a truly decadent recipe that requires quite a bit of prep-work, BUT worth the effort in the end! Even the most discriminating "Meat-Eater" will love this dish.
1In a 2 qt. saucepan over medium heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
2In a 10" skillet, over medium heat, in 1 TBSP oil cook carrots and onion until lightly browned. Reduce heat to low; stir in 1/4 cup water. IMPORTANT: Cover and simmer 15 minutes or until veggies are tender. Remove to a bowl.
3In the same skillet, heat 3 TBSP of oil and cook mushrooms until lightly browned and liquid has evaporated; stir in the carrot mixture.
4While the carrot mixture is mixing mix mozzarella, ricotta and eggs.
5Preheat the oven to 375. In a 9 x 13 dish, spread 1 cup of broccoli sauce. Arrange 1/2 of the noodles over sauce, top with 1/2 of the cheese mixture,; then all of the carrot mixture, then 1/2 of the remaining sauce. Top with the remaining noodles, cheese mixture then sauce.
6Bake 45 minutes or until hot and bubbly. Remove from oven and let it sit for 10 minutes before cutting.