Lasagna Bolognese

Preheat oven to 350°F. Lightly grease a 13x10x3″ foil pan and set aside.

In a large stockpot, prepare lasagna noodles according to package directions with a little olive oil added in the water to prevent sticking. 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).

In a microwave-safe bowl, cook the spinach for about 5 minutes or until totally thawed. Drain excess water then squeeze it using paper towels to remove any remaining moisture. Transfer spinach into a large mixing bowl and add the ricotta. Stir in the parsley, garlic powder, and Parmesan cheese.

To assemble the lasagna, remember NRCS: noodles, ricotta, cheese, sauce.

Lay 6 of your lasagna noodles on the bottom of your pan. Using your fingers, spread a very thin layer of ricotta mixture evenly atop the noodles. 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). Repeat three times until you have created 12 layers of goodness. Sprinkle the shredded 6-cheese Italian blend on top.

Cover with foil and bake for 80-90 minutes. Remove foil and bake another 15 minutes uncovered. Remove from oven and set it on a rack. Let it rest at least 20 minutes before serving.