Ingredients

• 12 oz. lasagna noodles
• 16 oz. cream cheese
• 2 eggs
• 16 oz. Monterey jack cheese
• ¹⁄₂ cup of Ricotta Cheese
• 2 packs of turkey bacon
• 5 oz. baby spinach
• 2 tsp. garlic powder
• 2 tsp. cumin

Directions

1. Preheat oven to 350° F.
2. Shred the monterey jack cheese
3. Remove the stems from the spinach, discard them, and tear the leaves into tiny pieces.
4. Boil lightly-salted water in a large pan.
5. After the water begins boiling, add the pasta and cook for 8 to 10 minutes.
6. Then drain the water and rinse the noodles with cold water.
7. Cook the bacon until it is extra crispy, crumble the cooked bacon, and set it to the side.
8. In a bowl, beat the cream cheese on medium speed with an electric mixer. Add the eggs while doing this.
9. After the eggs are well mixed, add the Monterey jack cheese, Ricotta cheese, bacon, garlic powder, spinach, and cumin.
10. Lay the noodle strips on a 9x13 casserole dish to cover the entire bottom surface. Make sure that each noodle overlaps the previous one by a small amount.
11. On top of the pasta, spread the cheese sauce that was made previously, so that it reaches to about the half-way point of the top of the casserole dish.
12. Apply another overlapping layer of noodles on top of the cheese sauce exactly as before, and repeat this process of topping it with a final layer of cheese sauce and noodles.
13. Cover with aluminum foil and cook in the oven for 30 minutes.
14. Finally, remove the cover, and cook for another 10 minutes.

• Italian