✓ Preheat oven to 375°F (190°C). Place a rack in the middle position.

✓ Soak lasagna noodles in warm water for 5 minutes. Drain and set aside.

✓ In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped fresh spinach; cook until just wilted.

✓ Remove spinach from the pan and squeeze out excess liquid. Chop into smaller pieces if needed.

✓ In a bowl, mix ricotta cheese with egg, garlic powder, Italian seasoning, salt, and pepper. Ensure all ingredients are fully incorporated to avoid lumps.

✓ Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.

✓ Layer three lasagna noodles over the sauce. Do not overlap.

✓ Add half of the ricotta mixture evenly across the noodles. Follow with half of the chopped spinach and one-third of the mozzarella cheese.

✓ Repeat layers, ending with a final layer of noodles covered in marinara sauce. Top with remaining mozzarella and sprinkle Parmesan cheese on top.

✓ Cover the baking dish with aluminum foil and bake for 25 minutes.

✓ Remove the foil and bake for an additional 10-15 minutes, or until the edges are golden brown. The center should be hot but not overcooked.

✓ Let it rest for 10-15 minutes before slicing.