First Step: Prep the vegetables and the pan. Preheat your oven to 425°F. Chop 3 large carrots, 1 red bell pepper, 1 medium zucchini, and 1 medium yellow onion into bite-sized pieces. Press or mince 2 cloves garlic and roughly chop 1/4 cup fresh basil. Grate 8 ounces fresh mozzarella and set aside.

Second Step: Sauté the vegetables. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the chopped onion and carrots first and cook for about 4 minutes until the onion is translucent. Add the red bell pepper and zucchini and sprinkle with 1/4 teaspoon salt. Sauté for another 6-8 minutes until vegetables are tender and slightly golden. Stir in the baby spinach (5 to 6 ounces) and cook 2-3 minutes until wilted. Transfer the veggies to a bowl and set aside.

Third Step: Build the tomato sauce. In the same skillet, add 2 tablespoons extra-virgin olive oil (for sauce) and warm over medium heat. Add the pressed garlic and cook 30-45 seconds until fragrant. Pour in 1 large can (28 ounces) diced tomatoes or 2 cups prepared marinara sauce. Add 1/2 teaspoon salt (for sauce), 1/4 teaspoon red pepper flakes, and 1/4 cup roughly chopped fresh basil. Simmer for 8-10 minutes to let flavors marry and to reduce excess liquid slightly. Taste and adjust with freshly ground black pepper and more salt if needed.

Fourth Step: Mix the cottage cheese. In a medium bowl, place 2 cups (16 ounces) low-fat cottage cheese, divided as needed between layers. If you like a smoother spread, pulse the cottage cheese in a blender briefly. Season with 1/4 teaspoon salt to taste and freshly ground black pepper. Set aside 1/2 cup of the mozzarella for topping and mix the rest with the cottage cheese if you prefer a cheesier middle layer.

Fifth Step: Layer the pan. Use a 9×13-inch baking dish. Spoon a thin layer of tomato sauce across the bottom to prevent sticking. Lay 3 no-boil lasagna noodles across the bottom (break or overlap to fit; use a total of 9 noodles). Spread half of the cottage cheese mixture across the noodles. Add one third of the sautéed vegetables, then 1/3 of the sauce, and sprinkle with mozzarella. Repeat: noodles, remaining cottage cheese, another third of veggies, more sauce, and cheese. Finish with a final layer of noodles, the remaining sauce, and the reserved mozzarella on top. Scatter a little extra chopped basil over the finished top.

Sixth Step: Bake the lasagna. Cover the baking dish tightly with foil and bake at 425°F for 18 minutes. Remove the foil, rotate the pan, and bake an additional 10-15 minutes until the cheese is bubbly and the top is spotty brown. Remove from oven and cool on a rack for 15-20 minutes to set the layers for cleaner slicing.

Seventh Step: Garnish and serve. Cut into 8-12 slices and garnish with additional fresh basil. Serve warm with a simple green salad or garlic bread. If you want to pair with a rice side, our garlic-butter rice with kale complements the richness of this dish nicely: Garlic-Butter Rice with Kale.