If needed, boil lasagna noodles according to box instructions. I used an oven-ready brand so skipped this step.
Heat 1 tbsp olive oil in a pan on medium and add garlic to cook. Once the garlic begins to brown, add in all the spinach and mix. Cook until spinach cooks down, about 4 minutes.
Add in cumin, coriander, onion powder, red chili pepper, and salt. Mix thoroughly. Turn off the stove, let cool and blend. Mix in pesto.
Lay 3 lasagna noodles in the bottom of a baking dish. Spread one-fourth of the spinach, ricotta then mozzarella over the noodles in layers. Spread a fourth of the pasta sauce over cheese next. Repeat layering 3 times. On the top layer, I add in parmesan in addition to the mozzarella and sprinkle red chili flakes.
Pre-heat oven to 350F. Cover baking dish with foil and bake for 55-60 minutes.