Preheat your oven to a toasty 350°F (175°C) and generously grease a 9×13-inch baking dish with butter or nonstick spray. Set it aside.
In another 9×13-inch pan or a similar shallow dish, arrange the uncooked lasagna noodles. Pour hot water over them until they’re all cozy and submerged. Let them soak while you work your magic on the rest of the lasagna, giving ’em a little stir every now and then to prevent sticking. Let ’em soak for at least 30 minutes.
Heat up a large skillet over medium-high heat. Add the butter, followed by the onion. Cook until that onion turns all translucent and lovely, about 10 minutes. Then, add the garlic and cook for 2 more minutes.
Toss in the fresh spinach and give it a quick whirl until it wilts like a wilting flower in the desert sun.
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