Begin by bringing a large pot of salted water to a boil. Gently add the lasagna noodles and cook them for about 2 minutes less than the package instructions to ensure they are slightly under al dente. Once cooked, drain the noodles and lay them flat on a clean towel to cool slightly.

While the noodles cool, take a microwave-safe bowl, add the fresh spinach, and cover it. Microwave the spinach for 1 minute until it wilts, or you can sauté it in a pan over medium heat, stirring until tender. Allow the spinach to cool for a moment, then squeeze out any excess moisture.

If you're making homemade pesto, blend together toasted pine nuts, garlic cloves, fresh basil leaves, lemon juice, and grated parmesan cheese in a food processor. Gradually stream in olive oil while blending until your pesto reaches a smooth, creamy consistency. Set aside.

In an 8-inch baking pan, spread a thin layer of your prepared pesto. Take each lasagna noodle, spread a layer of cottage cheese, followed by a layer of pesto, wilted spinach, and a sprinkle of shredded mozzarella. Carefully roll each noodle tightly and place them seam-side down in the baking pan.

Preheat your oven to 375°F (190°C). Cover the baking pan with foil and bake for 20-25 minutes, or until heated through and the cheese is bubbly. Let cool for a few minutes before serving.