HEAT oil in saucepan over medium heat. Sauté carrot, onion and garlic until vegetables are tender, but not browned, about 5 minutes. Stir in spaghetti sauce and Italian seasoning; simmer over low heat for 5 minutes. Add beans.
PLACE half of the vegetable sauce mixture in bottom of greased 13 x 9" (3.5L/33 x 23cm) baking dish; top with 3 lasagna noodles.
COMBINE cottage cheese and eggs; mix well. Spread over lasagna noodles. Sprinkle with 1 cup (250mL) mozzarella cheese; top with remaining noodles. Pour remaining sauce over noodles; sprinkle remaining cheese evenly on top.
BAKE at 350°F (180°C) for 40 minutes. Cool 15 minutes; cut into squares and serve.