Preheat oven to 350°. Drain green beans; pat dry with paper towels. Prepare noodles according to package directions.
Meanwhile, melt 2 Tbsp. butter in a large skillet over medium-high heat; add onions, and sauté 15 minutes or until golden brown. Transfer onions to a large bowl, and wipe skillet clean.
Melt remaining 2 Tbsp. butter in skillet; add mushrooms, and sauté 4 to 5 minutes or until tender. Add wine, and sauté 3 minutes or until liquid is absorbed. Add mushrooms and green beans to caramelized onions in bowl; toss.
Stir together ricotta cheese and 1 cup Italian cheese blend.
Layer 1 cup Parmesan Cream Sauce, 3 noodles, half of green bean mixture, and 1 cup cheese blend in a lightly greased 15- x 10-inch baking dish. Top with 1 cup Parmesan Cream Sauce, 3 noodles, and all of ricotta cheese mixture. Top with 3 noodles, remaining green bean mixture, 1 cup cheese blend, and 1 cup Parmesan Cream Sauce. Top sauce with remaining 3 noodles, 1 cup Parmesan Cream Sauce, and 2 cups cheese blend.
Bake at 350° for 50 minutes or until bubbly and golden brown. Toss together crackers and next 2 ingredients. Remove lasagna from oven; sprinkle cracker mixture over top. Bake 10 more minutes. Let stand on a wire rack 20 minutes before serving.
really tasty. somewhat time consuming, but i felt like it was worth it. i substituted whatever cheese i had on hand for the italian cheese blend (including some fresh mozzarella) and it was good. it does make a lot (10x15 dish), i only had 9x13 so i left out one layer.
Excellent recipe. Letting the dish sit 20 minutes is important as it will cut and serve well without falling apart. I would suggest a couple of minor changes or additions. I would use more mushrooms. I believe I would use mozzarella cheese instead of the Italian blend cheese and I would use Pecorino Romano instead of Parmesan. Everything else is good and it was a hit with my family, even my youngest daughter who thought I was kidding her as I'm not know as a non meat lasagna lover.
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