Preheat oven to 375 degrees Fahrenheit and grease a 9×13-inch baking pan with cooking spray.

Bring a large pot of salted water to a boil. Cook the lasagna noodles for about five minutes, until just pliable. Drain and rinse under cold water. Carefully separate the noodles under running water to prevent sticking.

Spread half a cup of the pizza sauce on the bottom of the prepared baking dish. Set aside.

In a medium bowl, mix together the cottage cheese, cream cheese, mozzarella, Parmesan, garlic, salt, pepper, egg, and pesto until smooth and well combined.

Place a heaping spoonful of the cheese mixture onto each lasagna noodle, leaving a half-inch border at one end. Roll each one tightly and place seam-side down into the prepared baking dish. Arrange in two layers of seven.

Cut string cheese (or fresh mozzarella balls) into small pieces and tuck them into the spaces between the roll-ups. Add small dollops of pesto between the noodles as well.

Spoon the remaining pizza sauce over the top and sprinkle with additional mozzarella cheese. Sprinkle with basil and parsley flakes.

Pour half a cup water around the edges of the dish. Sprinkle with dried parsley or basil flakes, if desired.

Cover tightly with foil and bake for 40 minutes. Remove foil and bake uncovered for another 10 minutes, until golden and bubbly. For extra browning, broil for one to two minutes at the end.

Garnish with fresh basil before serving, if using. Serve warm.