Preheat the oven to 350°F (175°C). Spread about 1 cup of marinara sauce on the bottom of a 9 x 12-inch or large oval baking dish.
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente. Drain and lay the noodles flat on a sheet of wax paper to dry.
In a large bowl, combine the drained cottage cheese, grated Parmesan, chopped parsley, pesto, egg, 1/2 teaspoon kosher salt, and black pepper; stir until evenly mixed.
Place about 1/3 cup of the cheese mixture onto each noodle and spread it evenly, leaving a small border at the edges.
Roll each noodle tightly from one end to the other and place seam-side down in the prepared baking dish.
Pour the remaining marinara sauce evenly over the rolls and sprinkle about 1 tablespoon of shredded mozzarella on top of each roll.
Cover the dish loosely with foil (avoid touching the cheese) and bake for 40 minutes, until heated through and the cheese is melted. Remove foil for the last few minutes if you want more browning.
Garnish with basil or parsley if desired and serve warm.
