In a large skillet, sauté the zucchini, mushrooms, onions and garlic in olive oil over medium heat for 5-10 minutes until the veggies are tender and have released some of their water. Transfer the veggie mixture to a colander to continue draining the moisture.
In one bowl, place the drained veggie mixture and stir in the roasted red peppers. Reserve,
In a second bowl, combine the spaghetti sauce, thyme leaves, carrots, dried oregano and black pepper. Reserve.
In a third bowl, combine the cottage (or ricotta) cheese, eggs and chopped spinach.
In a 13" x 9" baking dish, lightly sprayed with cooking spray, begin to assemble your layers. Start with just enough sauce to cover the bottom of the pan (to prevent sticking). Follow with noodles, 1/2 sauce, 1/2 veggie mixture, 1/2 cottage cheese mixture and 1 cup of mozzarella.
Repeat noodles, 1/2 sauce, 1/2 veggie mixture, 1/2 cottage cheese mixture and 1 cup of mozzarella. Finish with grated Parmesan if using.
Cover the dish with aluminum foil (dull side down) and bake at 350° for 45 minutes. To give the top a browned and bubbly look, uncover and cook under the broiler for 1-2 minutes. WATCH CLOSELY! The broiler works extremely quickly! Pull the lasagna out as soon as your desired look is achieved.