Heat olive oil in a large pan over medium heat. Add diced red onion and sauté until softened.
Add ground beef to the pan, breaking it up with a spoon, and cook until browned.
Stir in grated carrot and zucchini and cook for a few minutes.
Pour in tomato passata and sprinkle with dried mixed herbs. Stir well, cover, and let simmer.
In a separate bowl, mix the cottage cheese with chopped spinach or fresh herbs.
Assemble the lasagna in individual meal prep containers: start with a layer of meat sauce, add a lasagna sheet broken to size, spread a layer of the cottage cheese mixture, and repeat as desired.
Top with a final layer of meat sauce and sprinkle shredded cheese over the top.
Bake in the oven until the cheese is melted, golden brown, and bubbling.
Cook it hands-free.
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