Preheat the oven to 425°F (220°C).

In a large skillet over medium heat, warm the olive oil until shimmering. Add the chopped carrots, bell pepper, zucchini, yellow onion, and salt. Stir and cook until the veggies have golden edges, about 8 to 12 minutes.

Toss in large handfuls of spinach, cooking until wilted. It may take a few rounds, about 3 minutes total. Set this skillet aside.

Drain excess juice from the diced tomatoes using a sieve. Transfer the tomatoes to a food processor, adding basil, olive oil, garlic, salt, and red pepper flakes. Pulse about 10 times until the mixture is spreadable. Pour into a bowl and set aside.

In the now-empty food processor, blend half (1 cup) of the cottage cheese until smooth—around 1 minute. Move to a large mixing bowl.

Pulse the cooked vegetables in the processor until finely chopped but not puréed. Combine with the blended cottage cheese, adding the remaining cottage cheese, salt, and plenty of black pepper to taste. Mix well.

Spread ½ cup of tomato sauce in the bottom of a 9” x 9” baking dish.

Layer 3 lasagna noodles on top, adjusting the ends as needed.

Spread half of the cottage cheese mixture over the noodles, followed by ¾ cup of tomato sauce and ½ cup shredded cheese.

Add 3 more noodles, the remaining cottage cheese mix (skip the sauce), and sprinkle with another ½ cup of cheese.

Finish with 3 noodles, ¾ cup of tomato sauce, and a generous 1 cup of cheese on top.

Cover the dish with parchment or foil (avoid direct contact with the cheese). Bake for 18 minutes, then uncover and rotate the pan—bake for another 10 to 15 minutes, or until it’s golden brown.

Once out of the oven, let it cool for 15-20 minutes to set. Sprinkle with fresh basil, slice, and enjoy!