Prep time: 20 mins | Cook time: 25 mins | total Time: 45 mins | Servings: 10

Ingredients:

9 whole lasagna noodles

2 cups matchstick carrots, finely chopped

2 cups baby spinach, finely chopped

1/4 whole yellow onion, finely chopped

7 tbsp butter, keep 4 tbsp + 3 tbsp separate

4 tbsp flour

2 cloves garlic, minced

1 tsp onion powder

3/4 cup vegetable broth

1/2 cup 2% milk

1 1/2 cup heavy cream

1/2 cup part skim ricotta

1/2 cup Parmesan cheese, shredded

1/2 cup Romano, shredded

1/2 cup Asiago, shredded

1/2 cup Mozzarella, shredded

1 cup Ritz crackers, crushed

2 tsp all-purpose seasoning, I use Mrs. Dash

Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F.
  2. Cook lasagna noodles to al dente (they will finish cooking in the oven).
  3. Melt 4 tbsp of your butter in a large, deep skillet.
  4. Add chopped onion and sauté until softened and translucent.
  5. Add garlic and onion powder, stir quickly to combine.
  6. Add flour and whisk constantly until completely combined and not lumpy (about 2-3 mins).
  7. Raise heat to medium.
  8. Slowly add in vegetable stock and continue to whisk.
  9. Continue adding in the milk and cream one at a time while continuing to whisk. You want the sauce to thicken.
  10. Reduce heat and continue to whisk slowly until the sauce is about the consistency of gravy.
  11. Remove from heat and add carrots, spinach and broccoli to the sauce mixture.
  12. In a separate bowl, combine the ricotta, Parmesan, Romano, Asiago, and Mozzarella.
  13. In a separate bowl, melt the remaining 3 tbsp of butter.
  14. Add in the Ritz crackers, all-purpose seasoning, and about 3 tbsp of the shredded cheese mixture to the melted butter.
  15. Spray a 9×13″ casserole dish with non-stick cooking spray.
  16. Place 3 noodles on the bottom of the dish.
  17. Add 1/3 of the vegetable mixture and spread across the top of the noodles.
  18. Cover the vegetable mixture with 1/2 of the shredded cheese mixture.
  19. Cover this with 3 more lasagna noodles, 1/3 of the vegetable mixture and the remaining 1/2 of the shredded cheese mixture.
  20. Lay the final 3 lasagna noodles across and top with the remaining vegetable mixture.
  21. Sprinkle the top of the lasagna with Ritz cracker topping.
  22. Bake for 25 mins.
  23. Cool for 10-15 mins.