Green Bean Lasagna

Amarante

Mon, Oct 26 2015, 12:59 pm

This includes the green veggie so it really is one dish. At most maybe some bagged salad greens.

Could probably use no boil lasagna noodles if you can find.

Could freeze and then add topping but I wouldn't freeze with the topping

Green Bean Lasagna

Source: Editors of Southern Living Magazine - One-Dish Wonders

(Serves 8)

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 oz. 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
Parmesan Cream Sauce (see recipe below)
11/2 cups crushed round buttery crackers
1 (6-oz.) container French fried onions
3 Tbsp. butter, melted

1.Preheat oven to 350°. Drain green beans; pat dry with paper towels. Cook lasagna 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 over medium-high heat 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. 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.

5.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 20 minutes before serving.

Parmesan Cream Sauce

1/2 cup butter
1/3 cup all-purpose flour
4 cups milk
1/2 cup grated Parmesan cheese
1/4 tsp. table salt
1/4 tsp. freshly ground black pepper

Melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in Parmesan cheese, salt, and pepper. (Makes 4 cups)