Preheat oven to 400°F.

Heat the Country Crock spread in a large pan over medium-high heat. After it starts melting a bit, add the garlic and then after a couple minutes, add the fresh green beans and cook until softened, for about 4 minutes.

While the green beans are cooking, heat the olive oil in a large saucepan over medium heat. Add the mushrooms, onion powder and season with salt and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, for about 3 to 5 minutes. During the last minute or two of cooking, add the fresh thyme and continue cooking. Combine the green beans and mushrooms, pour into the baking dish and set aside.

Whisk the flour, paprika, garlic powder and salt in a separate shallow dish. Add the sliced onion and toss to coat. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, for about 4 to 5 minutes. Set aside.

In a medium saucepan, heat the Country Crock over medium-low heat until melted. Add the flour and whisk until smooth; you will have a semi-thick batter. Warm the milk in a separate saucepan or in the microwave and add in the milk, 1 cup at a time, whisking continuously until smooth. Bring to a boil. Cook for about 8-10 minutes, whisking constantly, then remove from heat. Season with salt, nutmeg and lemon zest. Whisk to combine and pour over the green bean and mushroom mixture into your casserole dish.

Mix altogether so the green beans and mushrooms are coated with the béchamel sauce. Sprinkle on the ricotta cheese, freshly grated Parmigiano-Reggiano (just enough to lightly cover the top) and crispy onions to cover the top and then sprinkle on the fresh parsley.

Bake the casserole until bubbling, for about 15 minutes. Let cool for at least 5 minutes before serving.