Begin by boiling a large pot of salted water. Add your lasagna noodles and cook them until they are slightly under al dente, about 5-7 minutes. Drain the noodles and spread them out on a clean kitchen towel to cool slightly.

In a microwave-safe bowl or skillet, add your fresh spinach. Heat it for about 2 minutes in the microwave until wilted or sauté over medium heat for about 3-4 minutes. Once done, set it aside to cool.

In a mixing bowl, combine the cooled wilted spinach with cottage cheese and a few tablespoons of pesto. Mix until well blended to create a delicious filling.

Preheat your oven to 375°F (190°C). Take each noodle and spread a thin layer of pesto over it, followed by a spoonful of the spinach and cottage cheese mixture, and sprinkle mozzarella on top. Roll the noodle from one end to the other and place each roll seam-side down in a greased baking dish.

Cover the assembled rolls with foil and bake for 20-25 minutes until the cheese is bubbly and the edges are slightly golden. Let them cool for a few minutes before serving.