Noodle-Less Butternut Squash Lasagna

Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth; whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.

Combine spinach and ricotta in a medium bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and mushrooms; cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.

Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.