In a large pan, heat the olive oil over medium heat. Add minced garlic and sauté for about one minute until fragrant.

Then, add diced tomatoes, fresh basil, salt, and red pepper flakes. Let this simmer for about 10-15 minutes, allowing the flavors to meld together.

While the sauce is simmering, heat a separate pan with additional olive oil over medium heat.

Add the chopped onion and cook until translucent. Then, add the carrots, zucchini, and red bell pepper. Season with salt and cook until the vegetables are tender, around 5-7 minutes. Finally, stir in the fresh baby spinach until wilted, about 2 minutes.

In a bowl, combine 1 cup of cottage cheese, a pinch of salt, and freshly ground black pepper to taste. This will create a creamy layer for your lasagna.

In a baking dish, spread a thin layer of tomato sauce on the bottom. Place 3 noodles on top. Next, layer half of the cottage cheese mixture over the noodles, followed by half of the sautéed veggies. Sprinkle a third of the mozzarella cheese over this layer.

Repeat these layers, ending with 3 noodles on top. Spread the remaining sauce over the noodles and top with the final mozzarella.

Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is bubbly and golden.

Allow the lasagna to cool for about 10 minutes before slicing. This helps the layers set better, so you want to resist the urge to dig in right away! Serve with a sprinkle of fresh basil on top.