Preheat the oven to 350°F (177°C). Heat olive oil in a medium pan over medium-high heat, then cook the garlic for 1-2 minutes. Add the spinach and stir until it is just wilted. Remove from heat and set aside.

Process the cottage cheese in a blender or food processor until mostly smooth. Transfer to a bowl and combine with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Mix in the prepared spinach and set the filling aside.

Coat a 9×13 baking dish with nonstick spray. Spread a few spoonfuls of tomato sauce over the bottom, then arrange 3 noodles on top. Add about 1 cup sauce, 1 cup spinach filling, and 3/4 cup Mozzarella cheese. Repeat for three full layers.

Finish with the remaining three noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover the dish with greased foil to prevent the cheese from sticking.

Bake the covered lasagna for 40 minutes. Remove the foil and continue baking for another 10 minutes to brown the cheese, or use the broiler to brown the top.

Remove from the oven and allow the lasagna to rest for 15 minutes before slicing and serving.

Top slices with chopped fresh parsley and grated Parmesan cheese before serving.