This is a lasagna alternative I found in an old issue of "Canadian Living". It was from an article spotlighting personal chefs and make-ahead dishes. Bake in two 9x9-inch dishes or one very large casserole. CHEF NOTE: After making this several times, I prefer to make the "topping" more cheesy. I reduce flour to 1/4 cup and reduce milk to 2 cups, increasing cheese to a generous 1 cups mozzarella cheese with another half cup or more sprinkled over top.
04Add onions, garlic and basil and cook for another 5 minutes to soften onions.
05Add mushrooms and cook until liquid is evaporated, about 5 minutes.
06Add tomatoes, tomato paste and pepper; bring to a boil.
07Reduce heat and simmer for about 15 minutes until most of liquid is evaporated.
08Stir in spinach.
09Meanwhile, for topping: in saucepan, melt butter over medium heat.
10Whisk in the flour and cook, whisking constantly for 1 minute.
11Whisk in the milk.
12Cook, whisking constantly for 12 to 15 minutes until sauce is thickened.
13Add mozzarella cheese, salt and pepper.
14Meanwhile, for noodles: cook spaghetti in large pot of boiling salted water for 5 minutes or until tender but firm.
15Drain and add to MEAT sauce; toss to coat.
16Spread in 2 greased 8-inch square glass baking dishes (this is what original recipe says, but not adequate--try 2 9 x 13-inch pans instead); pour topping over and then sprinkle with Parmesan cheese.
17Bake in 375F° oven for 30 to 40 minutes or until bubbly and golden.