Preheat the oven to 425°F (220°C). Pour 1 1/4 cups of the marinara sauce into a 13 x 9-inch (2-inch deep) casserole dish and spread to coat the bottom.
Heat the olive oil in a large skillet over medium-low heat. Sauté the minced garlic until fragrant, about 1 minute.
Add the chopped spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
In a large mixing bowl combine the cooked spinach and garlic with ricotta, 1 cup of shredded mozzarella, cottage cheese, egg white, dried oregano, salt to taste, and black pepper; mix until evenly combined.
Lay the cooked lasagna noodles flat on a work surface lined with parchment. Place about 1/4 cup of the cheese and spinach mixture along the end of each noodle, spreading evenly but leaving a small margin at the far edge.
Starting at the end closest to you, roll each noodle tightly and place seam-side down in the prepared casserole dish, arranging rolls so they are close but not touching.
Evenly pour 1 cup of the remaining marinara over the rolls, then sprinkle the remaining shredded mozzarella and the grated Parmesan over the top.
Cover the dish with aluminum foil and bake for 20 minutes, until the cheese is hot and bubbly. Remove foil for the last 2–3 minutes if you want the top more browned.
Let the rolls rest a few minutes before serving. Serve with additional warmed marinara if desired.
