Prepare the homemade pesto. Place all ingredients into a high-speed food processor. Process the ingredients on high for about 1 to 2 minutes. Stop to scrape the sides as needed. Make sure not to over-process, as some grittiness is great for the texture of pesto.

If your pesto is too thick, add more olive oil by the teaspoon and pulse until smooth. Set aside.

Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, about 7 minutes.

Strain the noodles and lay them out flat until ready to assemble.

Heat the olive oil over medium/high heat. Add onion and season with ¼ teaspoon salt. Saute the onion for 3-4 minutes and then add the mushrooms. Season the mushrooms with another ¼ teaspoon of salt and saute for 7-9 minutes.

Add spinach to the mushrooms and cook the spinach down until wilted. Add the Tuscan seasoning to the vegetables and toss. Remove the pan from heat.

Preheat the oven to 350ºF and spray a 9x13-inch pan with olive oil.

Blend the cottage cheese in a high-speed blender. Blend until smooth.

Add the blended cottage cheese, 1 cup of mozzarella, 1 cup of parmesan cheese, and the remaining salt to a large bowl and mix until combined.

Assemble the lasagna. Add about ⅓ cup of the cottage cheese sauce to the bottom of the 9x13-inch pan. Spread the sauce over the bottom of the pan—top with 4 lasagna noodles, overlapping just slightly. Next, add ⅓ cup of the cottage cheese mixture to the top of the noodles and gently spread the mixture with a spatula. Spread ½ cup of the mushroom mixture over the top of the cottage cheese sauce. Repeat this process until the cottage cheese sauce and mushroom mixture have been used.

Top the whole lasagna with the remaining mozzarella and parmesan cheese and cover.

Bake the lasagna for 20 minutes at 350ºF, uncover, and bake for an additional 20-30 minutes or until the cheese is golden brown.

Remove the lasagna from the oven and let it rest for 15 minutes before serving. Top with fresh basil and enjoy.