Green Bean Lasagna

Ingredients

• 0.3 cup butter divided
• 3 tablespoons butter melted
• 1.5 cups round buttery crackers crushed
• 8 servings cream sauce 
• 28.8 oz haricots verts frozen thawed
• 8 ounces mushrooms fresh assorted trimmed sliced
• 6 oz fried onions french
• 20 oz pizza cheese shredded italian divided
• 12  lasagne pasta sheets uncooked
• 15 oz ricotta cheese 
• 2 large onion sweet halved sliced
• 0.3 cup wine 

Equipment

• bowl
• frying pan
• paper towels
• oven
• wire rack
• baking pan

Directions

1. Preheat oven to 35
2. Drain green beans; pat dry with paper towels. Prepare noodles according to package directions.
3. Meanwhile, melt 2 Tbsp. butter in a large skillet over medium-high heat; add onions, and saut 15 minutes or until golden brown.
4. Transfer onions to a large bowl, and wipe skillet clean.
5. Melt remaining 2 Tbsp. butter in skillet; add mushrooms, and saut 4 to 5 minutes or until tender.
6. Add wine, and saut 3 minutes or until liquid is absorbed.
7. Add mushrooms and green beans to caramelized onions in bowl; toss.
8. Stir together ricotta cheese and 1 cup Italian cheese blend.
9. 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.
10. Bake at 350 for 50 minutes or until bubbly and golden brown. Toss together crackers and next 2 ingredients.
11. Remove lasagna from oven; sprinkle cracker mixture over top.
12. Bake 10 more minutes.
13. Let stand on a wire rack 20 minutes before serving.