2.     To prepare the vegetables: In a large skillet over medium heat, heat the olive oil. Once it shines, add the carrots, bell pepper, zucchini, yellow onion and salt. Cook, stirring every two minutes, until vegetables are golden brown at the edges, about 8 to 12 minutes.

3.     Add spinach. Cook, stirring frequently, until spinach has wilted. Remove the pan from the heat and set aside.

4.     Blend tomatoes, basil, olive oil, garlic, salt and red pepper flakes.

5.     Blend cottage cheese.

6.     Blend cooked vegetables with spinach (but not pureed!).

7.      Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add 1/4 to 1/2 teaspoon of salt (to taste) and plenty of freshly ground black pepper.

8.     Spread 1/2 cup of tomato sauce evenly over the bottom of the baking bowl. Place 3 lasagna noodles on top. Spread half of the cottage cheese mixture evenly over the noodles. Top with 3/4 cup tomato sauce, then sprinkle 1/2 cup grated cheese on top. Repeat this step until the container is full. 

9.     Bake for 30 minutes.

10. Remove from oven and let lasagna cool for 15 to 20 minutes. Sprinkle extra basil over top, then cut and serve.