Set your oven to 350°F to start warming up.
Pour roughly one cup of marinara sauce into a 9 x 12-inch or a similarly sized baking dish, spreading it evenly across the bottom.
Fill a large pot with salted water and bring it to a boil; cook the lasagna noodles following the instructions on their package, then drain them well.
In a sizable bowl, mix together the cottage cheese, Parmesan, chopped parsley, pesto, egg, half a teaspoon of the salt, and as much black pepper as you like until combined.
Lay a sheet of wax paper on your countertop and arrange the noodles on top, making sure they're dry.
Scoop about one-third cup of the cheese mixture and spread it evenly over each noodle, then roll the noodles up carefully and lay them seam-side down in the baking dish.
Pour the rest of the marinara sauce over the rolled noodles, and sprinkle each with a tablespoon of shredded mozzarella cheese.
Cover the dish loosely with foil, making sure it doesn't touch the cheese, then bake for 40 minutes or until the cheese is melted and bubbly.
Once baked, garnish with basil or parsley if desired and serve warm.
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