Preheat your oven to 400ºF/200ºC.

Cut the ends off of your eggplant and slice lengthwise into about ½ inch thick slices. Lay the slices out on a parchment-lined baking sheet and bake for 20 minutes until it turns toasty brown. Pull the eggplant out of the oven and let it cool while you prepare the rest of the lasagna.

Bring a large pot of water to a boil and generously salt. Add the spinach and boil for about 30 seconds until it turns bright green. Remove with a strainer and squeeze out all of the water.

Add the dried spinach to a large bowl with the ricotta, mozzarella, salt, and garlic powder. Mix until fully combined.

If using no-bake noodles, set them aside. If the box says to boil them before baking, cook them according to the box's instructions. Drain the cooked noodles, drizzle a tiny bit of oil on them to prevent them from sticking to each other.

To assemble: Pour a little bit of the tomato sauce on the bottom of a 9x12in porcelain lasagna pan. Then do a layer of noodles. Spread a layer of the spinach cheese mixture over the noodles then do a layer of cooked eggplant. Repeat this process with noodles, cheese mixture, then eggplant.

On top of the last layer of noodles, spread a thin layer of tomato sauce. Cover the sauce with an even layer of parmesan cheese. Ensure the corners are thickly covered in cheese; otherwise, the noodles will burn. Slice the mozzarella and evenly distribute the slices over the parmesan.

Cover the pan tightly with tinfoil and bake at 400ºF/200ºC for 1 hour. Remove the tinfoil and bake for another 10-15 minutes until the cheese is a bit brown and crispy at the edges.

Remove from the oven and let cool for at least 20 minutes before serving. Garnish with fresh basil and enjoy!