SQUASH, SPINACH AND RICOTTA LASAGNA CASSEROLE

Melt 5 tbsp of the butter in saucepan. Whisk in flour; cook for 1 minute. Gradually whisk in milk. Cook, whisking often, for 5 minutes or until thickened. Remove from heat. Whisk in 1 1/2 cups of the shredded cheese until melted. Cover and set aside.Melt remaining 3 tbsp butter in large non-stick skillet over medium-high heat. Add onion and garlic; cook, stirring, for 2 minutes. Add mushrooms and cook, stirring often, for 8 minutes. Stir in spinach; cook, stirring, for 3 minutes or until spinach wilts.Stir together ricotta, oregano, salt and pepper in bowl.Spread 3/4 cup of the cheese sauce over bottom of greased 13 x 9-inch baking dish. Top with half of the squash cubes. Spread with half of the ricotta mixture, half of the mushroom mixture and half of the remaining cheese sauce.Top with remaining squash cubes, remaining ricotta and remaining mushroom mixture. Spread remaining cheese sauce overtop and sprinkle with remaining 1 1/2 cups shredded cheese. Cover with Longo’s Essentials Aluminum Foil. (Make-ahead: Casserole can be assembled and refrigerated up to 2 hours ahead. Bring it to room temperature before baking.)Bake casserole in centre of preheated 375°F oven for 25 minutes. Remove foil. Bake for about 30 minutes more or until squash is tender, casserole is bubbling and cheese is golden brown.Let stand for 10 minutes before serving.