Ingredients

1 package oven-ready lasagna (divide into 4 equal piles)
9 tablespoons or three 1-ounce packages of Hidden Valley Ranch Dressing and Dip (divided)
2 cups melted butter
2 cups half-and-half
2 cups whole milk
2 cups grated Parmesan cheese, divided
3 cups shredded mozzarella cheese, divided
1/4 cup cornstarch
3 eggs, slightly beaten
1 15-ounce package ricotta cheese
1 cup finely chopped onion
2 cups finely chopped broccoli
2 cups finely chopped carrots
2 cups finely chopped mushrooms
1 cup finely chopped spinach

Directions

Over medium heat, in a medium size pan, mix butter, half and half, milk, and 1 cup Parmesan cheese. Whisk in 6 tablespoons of the dressing mix. Cook over medium heat about 30 minutes, stirring occasionally. Once simmering, whisk in cornstarch and cook 5-10 minutes, until moderately thick.

Remove and set aside.

In a medium bowl, combine eggs, ricotta cheese, 1 cup Parmesan cheese and 1 cup mozzarella cheese. Add in 3 remaining tablespoons of the dressing mix. Set aside.

To layer the lasagna, spread 1 cup of sauce on bottom of baking pan. Then layer 1 pile of uncooked sheets, 1/3 of ricotta mixture, half of the vegetables, 1 cup mozzarella, 1 cup sauce. Next layer 1 pile of uncooked sheets, 1/3 of ricotta mixture, 1 1/2 cups sauce.

Then layer 1 pile of uncooked sheets, remaining ricotta mixture and vegetables, remaining sauce and mozzarella.

Cover pan with heavy duty foil. Bake about 55-60 minutes until bubbly. Remove foil and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting Serves 12.