Gluten Free Sheet Pan Lasagna

0 Preheat oven to 400°F. Grease a 13 x 18-inch rimmed sheet pan.
1 Thaw the spinach and squeeze out as much moisture as possible.
2 Mix ricotta, eggs, spinach, ½ cup Parmesan, Italian seasoning, garlic powder, salt, and pepper in a bowl.
3 Spread a thin layer of marinara sauce over the sheet pan.
4 Arrange a layer of no-boil gluten free lasagna noodles over the sauce.
5 Add a layer of the spinach-ricotta mixture, marinara sauce, and 1/2 of the mozzarella cheese evenly over the ricotta mixture.
6 Top with the rest of the lasagna sheets, remaining marinara, mozzarella and remaingin 1/2 cup parmesan cheese.
7 Cover tightly with foil and bake for 20–25 minutes.
8 Remove foil and bake another 5–10 minutes, until the noodles are tender and cheese is bubbly.
9 Let rest for 10 minutes before slicing and serving.