Start by preheating your oven to 375 degrees F then grease a 9×13 casserole dish lightly.

Next, you want to lay a thick layer of paper towels in a medium mixing bowl (to absorb the liquid from the cooked vegetables).

Add another tablespoon of olive oil to the skillet, then add the onions and cook for 3 minutes. Stir in the garlic and cook for 1 minute more.

Using paper towels, squeeze the spinach to remove excess water, then add the spinach to the skillet with the other vegetables. Add the sauteed vegetables to the paper towel-lined bowl and replace the paper towel lining.

Melt the butter over medium heat in the same skillet. Whisk in the flour until roux forms.

Pour in the milk slowly while continuously whisking until a smooth consistency is achieved.

Add the dried parsley, onion powder, Italian seasoning, ground black pepper, and parmesan cheese. Stir well. Whisk constantly during simmering (about 4 minutes) until the mixture thickens, then, remove from heat.

You should gently pat the vegetables dry and remove all excess water with paper towels.

Remove carefully the paper towel from the vegetables (leaving the vegetables in the same bowl). Combine the cottage cheese with the vegetables.

Place 1 cup of the white sauce in the bottom of the prepared casserole dish. Add 3-4 lasagna noodles (the number will depend on the size of your noodles; you may need to cut one in half to fill in any gaps).

Pour half of the vegetable and cottage cheese mixture over the noodles. Put 1 cup of mozzarella cheese on top of the vegetables, then spoon out 1 cup of sauce.

Repeat the layering step one more time, finishing with the noodles. Spread the remaining sauce on top, followed by the remaining mozzarella and parmesan cheese.

Wrap the baking dish in aluminum foil and place it in the hot oven. Bake for 20 minutes, then remove the foil and bake for 25 more minutes.

Allow it to stand for 10 minutes, then serve.