Instructions: Heat broccoli soup and frozen broccoli in 2 qt. saucepan until broccoli is thawed. Heat olive oil over medium-high heat in 10" skillet until hot. Cook carrots, onion and garlic until lightly browned. Reduce heat to low; stir in 1/4 c. water. Cover and simmer 15 min. or until vegetables are very tender; remove to bowl. Stir in cooked chicken into carrot mixture. Cook lasagna noodles as directed on package; drain. Mix mozzarella, ricotta, eggs and Parmesan. Heat oven to 375 degrees. Spread 1 c. broccoli sauce in 13" x 9" baking dish. Arrange half of the noodles over remaining noodles, cheese mixture, then sauce. Bake lasagna 45 min. or until hot. Remove from oven; let stand 10 min for easier serving. 10 servings.

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