Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and simmer on low heat for about 10 minutes, until all of the vegetables are tender. Stir in the basil and set aside.
Cook the spinach on high heat in just the water clinging to the leaves for 3 minutes, until wilted but still bright green. Drain and chop coarsely. Combine with the cottage cheese, mozzarella, and Parmesan and set aside.
Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep 8 x 12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained vegetables, and 1 cup of the spinach cheese mixture. Repeat until you have three layers.
Cover tightly with foil and bake in a 350 degree F oven until the noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.