Begin by dicing the onion and pepper and adding to a large pan. Saute over medium heat for 2-3 minutes.
Meanwhile dice the zucchini then add to the pan along with half the garlic powder, Italian seasoning, salt, and pepper.
Continue cooking for 5-10 minutes until the vegetables are nearly cooked through. Add the canned diced tomatoes for the last couple minutes of cooking.
Once the vegetables are done cooking add the tomato sauce and remove from heat.
While the vegetables cook put together the cheese mixture by adding the cottage cheese, half the mozzarella, and the egg to a bowl. Mix until the egg is completely combined. Then season with the remaining garlic powder, Italian seasoning, salt, and pepper.
Preheat oven to 375° F.
Begin layering the lasagna starting with the sauce on bottom, then topping with pasta, a layer of the cheese mixture, and then spinach. Continue layering in that pattern until you run out of ingredients. In a 10x15 pan I usually do 3 sets of layers ending in the sauce and vegetables.
Top the lasagna with sliced tomatoes and the remaining mozzarella cheese.
Cover with foil and bake lasagna for 45 minutes, remove the foil and bake for 15 more minutes. Remove from the oven and let cool before serving.
