Food and Recipes Dish Casserole Green Bean Lasagna Recipe 5.0 (1) 1 Review Green bean casserole and lasagna meet in a Southern-ized dish that's comfort food at its best. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 8, 2019 Print Share Share Tweet Pin Email Photo: Iain Bagwell; Styling: Heather Chadduck Hands On Time: 50 mins Total Time: 2 hrs 25 mins Yield: 8 servings 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 Parmesan Cream Sauce 1 1/2 cups crushed round buttery crackers 1 (6-oz.) container French fried onions 3 tablespoons butter, melted Directions Preheat oven to 350°. 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 sauté 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 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. 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. Print