Fill a large pot about ¾ full with water (or according to lasagna noodle package instructions) and bring to a boil.
Before putting the noodles into the pot, break them up into bite-sized pieces with your hands.
Add to the pot and cook according to package instructions or for about 8-10 minutes (until the noodles are tender). Drain the water.
Place the cooked noodles in a bowl for now.
Using the same large pot, heat up olive oil. Add onion and garlic and saute until cooked.
Add any other vegetables you’re using except for spinach (ie. carrots, bell peppers). Saute until slightly softened.
Throw in spinach, pepper, basil, oregano, and any other spices you plan to use.
Add marinara sauce and bring to a simmer.
Now add the lentils, lasagna noodles, cottage cheese, and shredded mozzarella cheese.
Stir thoroughly so the cheese melts and all the ingredients are mixed evenly together.
Serve right away or store in the fridge for 4-5 days or freezer for 1-3 months.