Begin by bringing a large pot of salted water to a boil. Carefully add the lasagna noodles and cook them until just under al dente, about 8 minutes. Drain them well and lay them flat on a clean kitchen towel to cool.

In a medium skillet over medium heat, add a touch of olive oil and toss in the spinach. Sauté for about 2-3 minutes, or until the leaves wilt.

In a mixing bowl, combine the cottage cheese, chopped wilted spinach, and 1/4 cup of the pesto sauce. Stir well until all ingredients are thoroughly blended and creamy.

Preheat your oven to 375°F (190°C). On a clean working surface, spread a layer of pesto on each lasagna noodle. Spoon a portion of the cottage cheese and spinach filling along the edge of each noodle and sprinkle with mozzarella cheese. Roll each noodle tightly and place seam-side down in a greased baking dish.

Cover the dish with aluminum foil sprayed with cooking spray. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.