1 (8 ounce) package lasagna noodles
2 (4.25 ounce) cans condensed chicken and rice soup
2 cups water
2 eggs, beaten
1 cup dry white wine
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup butter, melted
3 cups shredded mozzarella cheese
3 (10 inch) deep dish lasagna liners
Preheat oven to 375 degrees F (190 degrees C). Watch Now
Melt lasagna noodles, then in a large saucepan bring water to a boil. Watch Now
Meanwhile, in a large bowl, combine soup, egg, wine and salt and pepper. Watch Now
Simmer for 5 minutes. Watch Now
In a large saucepan over medium heat, melt butter and saute onions and mushrooms until tender. Watch Now
Heat remaining 1/2 cup butter in a large saucepan over medium heat, then pour in soup mixture, then continue to simmer until thickened. Watch Now
Transfer broth to pot, add diced mozzarella cheese and simmer until cheese is melted and cheese is slightly thickened. Watch Now