Wash and cook spinach in microwave at medium until soft; sprinkle with water if it is too dry. Keep aside.
Heat canola oil at medium-high in a medium dutch oven. Fry dry chili and cumin until dark brown. Reduce temperature to medium, add olive oil, onion, garlic, celery and fry for 1.5 minutes. Stir in tofu and mix for 4 minutes. Add mushrooms, salt, oregano, Italian seasoning and parsley and stir. Add tomato, stir and cook covered by 5 minutes. Add carrot and water and cook at medium heat until dry (take care not to let it get runny).
Cook noodles in salted water for 5 minutes. Drain and rinse with cold water.
Beat eggs and mix with spinach and cottage cheese.
Lay 4 lasagna noodles in a 13” x 9” x 2” baking dish. Spread half of the tofu mixture, half of the spinach mixture and top with 1/3 of mozzarella slices. Repeat twice. Bake at 350F for approximately 30 minutes. Let stand 10 minutes before serving. Serves 6.
Enjoy this heart healthy meal !