Ingredient:

• Veggies and spinach
• 2 tablespoons extra-virgin olive oil
• 3 large carrots, chopped (about 1 cup)
• 1 red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 medium yellow onion, chopped
• ¼ teaspoon salt
• 5 to 6 ounces baby spinach
• Tomato sauce (or substitute 2 cups prepared marinara sauce)
• 1 large can (28 ounces) diced tomatoes
• ¼ cup roughly chopped fresh basil + additional for garnish
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, pressed or minced
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• Remaining ingredients
• 2 cups (16 ounces) low-fat cottage cheese, divided
• ¼ teaspoon salt, to taste
• Freshly ground black pepper, to taste
• 9 no-boil lasagna noodles*
• 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese