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*, preferably whole wheat
8 ounces (2 cups) freshly grated low-moisture, part-skim