Preheat the oven to 375ºF. Bring a large pot of water to a boil and salt it generously. Add the lasagna noodles and cook, stirring occasionally to keep them separated, until they’re just al dente, about 9 minutes. Drain the noodles in a colander, toss them with 1 tablespoon of the oil to keep them from sticking to each other, and set them aside. Meanwhile, warm the remaining 3 tablespoons oil in a large heavy pot set over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 10 minutes. Stir in the spinach (with whatever liquid is in the packages), bouillon, cream, and adobo. Bring the mixture to a boil, decrease the heat to maintain a simmer, and cook for just a minute to really imbue the spinach with all the seasoning. Season the spinach to taste with salt. When you taste it to season it, Ma Vicky insists that you transfer a little bit of the mixture from your mixing spoon to your hand rather than taste directly from the spoon (“Only in America!” she says). Set aside the spinach mixture. Place two 9 by 13-inch pans on your work surface. Place 1½ cups of the tomato sauce in each pan and spread the sauce with a spoon to cover the bottoms. Place a single, even layer of noodles over the sauce in each pan (each should take about one-sixth of the noodles—you will be making a total of three layers of noodles per pan). Sprinkle the noodles in each pan evenly with a light layer of the Parmesan cheese (about 2 to 3 tablespoons on each lasagna). Place a quarter of the spinach mixture in each pan (you will have two layers of spinach in each lasagna) and, using a spoon, spread to cover. Place a quarter of the ricotta in each pan (you will have two layers of ricotta in each lasagna) and, using a spoon, spread to cover. Add another layer of noodles over the ricotta and sprinkle them with another light layer of Parmesan cheese (about 2 to 3 tablespoons on each lasagna). Sprinkle each lasagna evenly with ½ cup of the mozzarella, then divide the remaining spinach mixture between the pans and spread to cover. Dollop the remaining ricotta over the spinach layer and sprinkle with a light layer of Parmesan cheese. Top each lasagna with a final layer of noodles and divide the remaining tomato sauce between the lasagnas (it will be a thick layer). Cover each pan tightly with aluminum foil and bake for 25 minutes. Uncover the lasagnas and evenly sprinkle the tops with the remaining Parmesan and mozzarella cheeses. Return the lasagnas to the oven and bake, uncovered, until the sauce is bubbling and the cheese has melted, another 25 minutes or so. Turn your oven from bake to broil and broil the top of the lasagnas, until the cheese is browned, about 1 minute. Watch carefully to make sure it does not burn. Let the lasagnas rest at room temperature for 15 minutes, then slice and serve. This lets all the layers set a bit so you don’t end up with too-messy slices. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed uncovered in a 350ºF oven for about 20 minutes