INGREDIENTS:
-some LASAGNA NOODLES
-enough SPINACH
-ONIONS
-TOMATOES
-a clove or so of GARLIC
-a few MUSHROOMS
-a few OLIVES
-as little OLIVE OIL as you can reasonably manage without burning stuff
-A fair bit of COSTELLA or other creamy blue cheese
-some WHITE CHEESE, say mozzarella
-a very little PARMESAN
-not too much OIL
-SAUCE or SAUCE ingredients

1. First, the sauce. If I'm in a hurry, I buy fairly top-of-the-line commercial SAUCE ("water should not be the first ingredient. Avoid SAUCE that contains sugar or, at least, a lot of sugar) and tweak it. Otherwise, I go the route of tomatoes and paste and home-made stuff. Either way, take a large deep pot, and start by frying some chopped ONION and a CLOVE OR SO OF GARLIC on medium-to high heat and in as little OLIVE OIL as you can reasonably manage. As ONIONS become translucent, add the MUSHROOMS. Stir often and be certain nothing burns. When the risk of overcooking arises, add the other sauce ingredients, the tomatoes OR the commercial sauce. Reduce heat soon after Definitely add fresh TOMATOES, EVEN if you are using commercial sauce. You'll need many more TOMATOES if you're making the sauce from scratch, but you probably knew that already. Add whatever seasonings you like, add about half of the chopped OLIVES and some WINE, preferably red. I like to put in a few dashes of HOT SAUCE. Let this simmer for awhile on low heat. A longer simmer time produces thicker sauce. You can drink some of the WINE while you wait. Don't wear anything that will stain, as the SAUCE, even on the lowest heat setting, will splash from time to time.
2. Prepare the NOODLES.
3. Steam ENOUGH SPINACH briefly. I recommend washing the spinach and then putting it into a pot with just the water that clings to it. Turn the heat up, watch the pot like a hawk, and remove the spinach before it burns.
4. Pre-heat oven to around 190 Celsius / 350 Fahrenheit.
5. Spread a very small amount of OLIVE OIL on the bottom of the lasagna pan and then add a bit of the SAUCE. Try to just get the watery stuff without vegetable pieces in it.
6. Create a bottom layer of NOODLES. Place the SPINACH on top of the NOODLES, and sprinkle the PARMESAN on top of the SPINACH.
7. Add another of NOODLES. Put most of the sauce atop that. Add a little of the COSTELLA to that.
8. Create the top layer of NOODLES. Put SAUCE, COSTELLA, WHITE CHEESE, and remaining OLIVES on top of that.
9. Bake covered for about 45 minutes. Time may need to be adjusted depending on the size of the LASAGNA.