Bring a large pot of water to a boil.
Add the lasagna noodles (broken into 2- inch pieces) and cook until al dente (about 10 minutes.)
Strain, toss with olive oil, transfer into a large mixing bowl and set aside.
Meanwhile, preheat the oven to 400°F and begin preparing the meat sauce.
In a large deep skillet, cook the ground beef, sausage, onion, and garlic over medium heat until browned. Drain off any excess fat and return to the pan.
Stir in the pasta sauce, oregano, garlic powder, salt and pepper, and simmer for 10 minutes.
In a separate bowl, mix together the ricotta cheese, spinach, and some salt and pepper to taste. Set aside.
Once the sauce is done, pour it into the bowl with the prepared pasta and mix it together. Then stir in 1 cup of mozzarella cheese and 1 cup of parmesan cheese.
Line a sheet tray with parchment paper.
Pour the lasagna mixture onto the baking sheet and spread it out evenly.
Dollop the ricotta mixture all over the top of the lasagna.
Top with the remaining grated mozzarella cheese and parmesan cheese.
Bake for 35 to 40 minutes or until the cheese is golden brown and bubbly.
Let the lasagna cool for 10 minutes before serving.
