Lightly toast walnuts by cooking in a small nonstick pan. Stir often until lightly brown, do not overcook; set aside.
Preheat oven to 375 degrees F.
Heat 1/2 tablespoon of the oil in a large pan over medium heat and sauté the garlic until lightly browned, about 1-2 minutes. Remove garlic from pan and set aside on a small plate.
Return pan to stove and cook 1/2 of the spinach until it wilts, about 4-5 minutes. Stir in 1/8 teaspoon of salt and place in a bowl; set aside.
Again return pan to stove and add the remaining 1/2 tablespoon of oil and the other 1/2 of the spinach, sauté until wilted, 4-5 minutes. Stir in remaining 1/8 teaspoon of salt, remove from pan and add to the bowl with the other spinach.
Allow spinach to cool completely then add the eggs, cottage cheese, half of the garlic, the ricotta, toasted walnuts, parsley, chives, and 1 tablespoon of the basil. Gently stir to combine.
Whisk together the milk, flour, and remaining garlic in a pot over medium heat. Cook until thickened, about 8-10 minutes, stir constantly. Remove from heat and stir in the remaining 3 tablespoons of basil and pepper.
Lightly spray a 9x13 inch baking dish with nonstick cooking spray. Spread 1/2 cup of milk sauce from step 7 on the bottom of the dish. Place 3 lasagna noodles lengthwise over sauce then top with 1/2 of the spinach cheese mixture.
Begin next layer with 1/2 cup of milk sauce, then add 3 noodles, top with remaining spinach mixture, another 1/2 cup of sauce, and then top with remaining layer of noodles. Pour the remaining sauce on top.
Place tomato slices evenly on top, sprinkle with cheese, and cover with aluminum foil.
Place in oven and bake for 15 minutes, remove cover and continue baking until sauce is bubbly, about 20 additional minutes. Let sit 15 minutes before serving.