Green Bean Lasagna

Photo: Iain Bagwell; Styling: Heather Chadduck

Recipe from

Recipe Time

Hands-on: 50 Minutes
Total: 2 Hours, 25 Minutes

Ingredients

2 (14.4-oz.) packages frozen French-cut green beans, thawed
12 uncooked lasagna noodles
1/4 cup butter, divided
2 large sweet onions, halved and sliced
8 ounces assorted fresh mushrooms, trimmed and sliced
1/4 cup white wine
1 (15-oz.) container ricotta cheese
5 cups (20 oz.) shredded Italian cheese blend, divided
1 1/2 cups crushed round buttery crackers
1 (6-oz.) container French fried onions
3 tablespoons butter, melted

Preparation

1. Preheat oven to 350°. Drain green beans; pat dry with paper towels. Prepare noodles according to package directions.

2. 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.

3. 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.

4. Stir together ricotta cheese and 1 cup Italian cheese blend.

5. 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.

6. 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.

Note:

November 2012