Start by preheating your oven to 425°F. This ensures it’s ready to bake your lasagna to perfection.

In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the carrots, bell pepper, zucchini, onion, and ¼ teaspoon of salt. Sauté until the veggies are golden and tender, about 8–12 minutes. Stir in handfuls of spinach a little at a time, cooking until it all wilts, about 3 minutes. Remove from heat and set aside.

Drain the liquid from the diced tomatoes using a fine colander. Add the drained tomatoes, basil, olive oil, garlic, ½ teaspoon salt, and red pepper flakes to a food processor. Pulse about 10 times until it reaches a spreadable consistency. Set aside.

In the same food processor, blend 1 cup of cottage cheese until smooth (about 1 minute). Transfer to a large mixing bowl.

Add the cooked vegetables to the food processor and pulse 5–7 times until finely chopped (but not puréed). Combine the veggies with the blended cottage cheese, the remaining 1 cup of cottage cheese, ¼ teaspoon salt (or to taste), and freshly ground black pepper. Stir well.

Spread ½ cup of tomato sauce evenly over the bottom of a 9x9-inch baking dish. Layer 3 lasagna noodles on top. Spread half the cottage cheese mixture over the noodles, followed by ¾ cup tomato sauce and ½ cup shredded mozzarella. Repeat with another layer of noodles, the remaining cottage cheese mixture, and ½ cup mozzarella. Finish with a final layer of noodles, ¾ cup tomato sauce, and the remaining mozzarella.

Cover the dish with parchment paper or foil (avoid touching the cheese) and bake for 18 minutes. Remove the cover, rotate the pan, and bake for another 10–15 minutes until the top is bubbly and golden.

Let the lasagna rest for 15–20 minutes to set before slicing. Garnish with extra fresh basil, serve, and enjoy!