Preheat your oven to 375°F.

Cook lasagna noodles to al dente (they will finish cooking in the oven). 

Melt 4 tablespoons of your butter in a large, deep skillet.

Add chopped onion and saute until softened and translucent.

Add garlic and onion powder, stir quickly to combine.

Add flour and whisk constantly until completely combined and not lumpy (about 2-3 minutes).

Raise heat to medium.

Slowly add in vegetable stock and continue to whisk.

Continue in adding the milk and cream one at a time while continuing to whisk. You want the sauce to thicken.

Reduce heat and continue to whisk slowly until the sauce is about the consistency of gravy.

Remove from heat and add the carrots, spinach, and broccoli, to the sauce mixture.

In a separate bowl, combine the ricotta, Parmesan, Romano, Asiago, and mozzarella.

In a separate bowl, melt the remaining 3 tablespoons of butter.

Add in the Ritz crackers, all purpose seasoning, and about 3 tablespoons of the shredded cheese mixture to the melted butter.

Spray a 9x13 casserole dish with nonstick spray.

Place 3 noodles on the bottom of the dish.

Add 1/3 of the vegetable mixture and spread across the top of the noodles.

Cover the vegetable mixture with 1/2 of the shredded cheese mixture.

Cover this with 3 more lasagna noodles, 1/3 of the vegetable mixture, and the remaining 1/2 of the shredded cheese mixture.

Lay the final 3 lasagna noodles across and top with the remaining vegetable mixture.

Sprinkle the top of the lasagna with the Ritz cracker topping.

Bake for 25 minutes.

Cool for 10-15 minutes. Enjoy!