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1
Preheat oven to 350 degrees F. Lightly grease a 13x10x3 foil pan and set aside.
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2
In a large stockpot, prepare lasagna noodles according to package directions with a little olive oil added in the water to prevent sticking.
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3
When done drain noodles and lay them out separately on a non-stick surface (such as a cutting board, your counters, wet paper towels or on parchment paper).
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4
In a microwave-safe bowl, cook the spinach for about 5 minutes or until totally thawed.
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5
Drain excess water then squeeze it using paper towels to remove any remaining moisture.
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6
Transfer spinach into a large mixing bowl and add the ricotta.
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7
Stir in the parsley, garlic powder, and Parmesan cheese.
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8
To assemble the lasagna, remember NRCS: noodles, ricotta, cheese, sauce.
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9
Lay 6 of your lasagna noodles on the bottom of your pan.
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10
Using your fingers, spread a very thin layer of ricotta mixture evenly atop the noodles.
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11
Next, layer on a sliced cheese layer (use 1/4 of the sliced cheeses), followed by a few cups of Bolognese sauce (the more the better).
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12
Repeat three times until you have created 12 layers of goodness.
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13
Sprinkle the shredded 6-cheese Italian blend on top.
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14
Cover with foil and bake for 80-90 minutes.
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15
Remove foil and bake another 15 minutes uncovered.
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16
Remove from oven and set it on a rack.
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17
Let it rest at least 20 minutes before serving.
