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Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce.
Halve, peel, and dice onion into 1⁄4-inch pieces. Roughly chop parsley.
In a small bowl, combine ricotta, half the garlic powder (you’ll use the rest in the next step), 1 tsp water, a big pinch of salt, and pepper.
Halve lasagna noodles widthwise, then halve again widthwise (you’ll have 20 squares; 40 squares for 8). Cover with damp paper towels (this will help prevent the noodles from drying out).