Three Cheese Spinach Lasagna

This healthy flaver packed lasagna is another fabulous recipe from The Bigggest Loser Cookbooks!  For this recipe you will need the following:
     1 tsp of extra-virgin olive oil
     14 dry whole wheat lasagna noodles
     1 package (12 ounces) frozen chopped spiniach, thawed
     3 cups of all natural fat-free ricotta cheese, drained of any liquid on the top
     3 large egg whites
     1/4 cup of grated Parmesan cheese
     2 tbsp finely chopped fresh parsley leaves
     1 tsp garlic powder
     Sea salt, to taste
     Ground black pepper, to taste
     2 1/4 cups of natural low fat, low salt, marinara sauce
     4 ounces of finely shredded mozzarella cheese

     Preheat the oven to 350 degrees.  Bring a large pot of water to boil.  Once the water is boiling, add the olive oil to the pot.  Add the noodles to the pot and cook, stirring occasionally, for 8 to 10 minutes, or until al dente.  Drain well.  Cut or tear 2 of the noodles in half lengthwise.
     Meanwhile, drain the spinach well by squeezing it in a clean, lint-free dish towel until all of the excess moisture is removed.  Once you think all of the moisture is removed, continue squeezing the spinach even more to ensure it is completely dry.  In a medium bowl, stir together the ricotta cheese, egg whites, 3 tbsp of the Parmesan cheese, parsley, and garlic powder until well combined.  Stir in the drained spinach until well combined.  Season with salt and pepper. 
     To assemble the lasagna, spread 1/2 cup of the marinara sauce evenly over the bottom of a 9x13 glass baking dish.  Lay 3 1/2 noodles evenly across the bottom of the dish in a single layer.  Dollop one-third of the ricotta mixture in big spoonfuls across the noodle layer, and using a rubber spatula, spread it into an even layer.  Top the ricotta with 1/2 cup of the remaining sauce.  Sprinkle one-quarter of the mozzarella evenly over the sauce.  Repeat this layering process (noodles, ricotta mixture, sauce, mozzarella) two more times.  For the final layer, top the lasagna with the last of the noodles.  Spread the remaining sauce evenly over the noodles.  Sprinkle with the remaining mozzarella, then the remaining Parmesan. 
     Cover the dish with foil and bake for 30 minutes.  Uncover and bake for 5 to 10 minutes longer, or until the cheese is melted and the lasagna is hot throughout.  Allow to cool for 5 minutes and then serve!