Prepare all of the layers below, in a rectangular glass baking dish, preferably 13 x 9 in size.
First Layer: Pour some pasta sauce into the dish so it covers the bottom of the dish.
Second Layer: Layer the no bake lasagna noodles over the layer of pasta sauce by dipping each flat noodles over the sauce and coating it on both sides before placing it in the pan. Place the lasagna noodles overlapping each other and in a single row. It takes about 6 to 7 pieces to make this layer.
Third Layer: Cut the spinach leaves from the bunch and wilt the leaves in a tablespoon of warm olive oil in a pan. Remove pan from the fire and add 12 ounces of ricotta cheese, three tablespoons of Italian Blend cheese and pasta sauce. Finely chop 2 handfuls of the live organic herbs and crush them before mixing with the above.
Fourth Layer: Layer the lasagna noodles just like the first layer, after moistening either side with pasta sauce and overlapping the noodles other and in a row to cover the entire dish.
Fifth Layer: Pour the pasta sauce over the lasagna noodles to cover the entire dish
Sixth Layer: Place the remaining shredded cheese over the pasta sauce and sprinkle a handful of chopped live herbs over the cheese.
Cover the dish with Saran wrap and cook in a carousel microwave for 20 minutes at the highest power level.
Remove from microwave and cover with aluminum foil over the Saran wrap, so the dish stays warm till it is ready to get served.
Shredded Parmesan cheese or crushed red pepper could be used as garnish when served.
This Lasagna smells absolutely delicious and gets wiped out every-time it gets made