Green Bean Lasagna

Preheat oven to 35

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 saut 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 saut 4 to 5 minutes or until tender.

Add wine, and saut 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.