Description

This is absolutely the best vegetable lasagna ever. It's made with 5 different cheeses and a 3 cheese sauce, veggies and a crispy cracker topping.

Ingredients

• 9 whole lasagna noodles (not oven-ready noodles)
• 2 c. matchstick carrots, finely chopped
• 2 c. baby spinach, finely chopped
• 3 c. broccoli, very finely chopped
• 1/4 of a whole yellow onion, finely chopped
• 7 T. butter, divided (4 T. + 3 T.)
• 4 T. flour
• 2 cloves garlic, minced
• 1 t. onion powder
• 3/4 c. vegetable stock/broth
• 1/2 c. 2% or whole milk
• 1 1/2 c. heavy cream
• 1/2 c. part skim or full fat ricotta
• 1/2 c. Parmesan cheese, shredded
• 1/2 c. Romano cheese, shredded
• 1/2 c. Asiago cheese, shredded
• 1/2 c. Mozzarella cheese, shredded
• 1 c. Ritz crackers, crushed
• 2 t. Mrs. Dash or other all-purpose seasoning
• salt and pepper, to taste

Steps

1. Preheat oven to 375 degrees F. Spray a 9x13 casserole dish with non-stick spray.
2. Cook lasagna noodles in well salted boiling water to al dente according to package directions. They will finish cooking in the oven.
3. Melt 4 T. butter in a large, deep skillet. Add chopped onion; saute until softened and translucent. Add garlic and onion powder; stir quickly to combine. Add flour; whisk constantly until completely combined and not lumpy, about 2-3 minutes.