Spinach and Cheese Lasagna

Preheat the cooking appliance to a high heat setting of 350 degrees Fahrenheit (175 degrees Celsius).

Fill a large container with water and add a moderate amount of salt to the water. Bring the water to its boiling point, then introduce lasagna pasta and cook for 8-10 minutes or until it reaches a firm yet tender texture; drain and rinse the pasta with cold water to stop the cooking process.

Place sliced bacon in a large, deep pan and cook over high heat until it is uniformly browned. Remove the bacon from the pan, crumble it into small pieces and set it aside for later use. Prepare the spinach according to its specific cooking instructions; drain any excess water from the cooked spinach.

In a bowl, use an electric mixer to beat cream cheese on medium speed until it reaches the desired consistency. Add eggs one at a time and continue beating until the mixture becomes light and fluffy. Mix in shredded provolone cheese, cottage cheese, crumbled bacon, and garlic powder.

Arrange half of the lasagna noodles in a greased baking dish. Spread with half of the cheese mixture and half of the cooked spinach. Cover the layer with the remaining lasagna noodles, spinach, and cheese.

Cover the baking dish with a lid and bake in the preheated oven for 30 minutes or until the lasagna is heated through and the ingredients are well combined.