Preheat oven to 350 degrees Fahrenheit.

Spray a 13 x 9 inch baking pan with cooking spray.

In a bowl, combine spaghetti sauce and diced tomatoes.

In a separate bowl, combine cottage cheese, mozzarella cheese, spinach, and eggs.

Spread a thin layer of the sauce mixture in the bottom of the prepared pan.

Top with a layer of no-boil lasagna noodles.

Spread half of the spinach and egg mixture over the noodles.

Spoon 1 cup of the tomato sauce mixture over the spinach and egg mixture.

Arrange half of the eggplant cutlets over the sauce.

Repeat the layers: noodles, remaining spinach and egg mixture, remaining tomato sauce mixture, and remaining eggplant.

Top with the remaining sauce.

Cover the pan tightly with aluminum foil.

Bake in the preheated oven for 30 minutes.

Remove the aluminum foil and bake for an additional 15 minutes, or until the lasagna is bubbling and the cheese is melted.

Let the lasagna rest for 15 minutes before slicing and serving.