In a large mixing bowl, combine the cottage cheese, parmesan cheese, finely chopped parsley, pesto, egg, salt, black pepper, and garlic powder. Stir until everything is evenly combined and the mixture is smooth and creamy. I prefer using thicker cottage cheese brands like Good Culture because they hold together better in the rolls and create a less watery filling. Set the bowl aside while you work on the noodles.

Bring a large pot of salted water to a boil and add the lasagna noodles. Cook them until they reach al dente (just tender but still slightly firm), which typically takes 8-10 minutes. Drain the noodles in a colander, then lay them out on a clean kitchen towel or paper towels. Pat them dry thoroughly—moisture on the noodles will make them harder to work with and can make the final dish watery. Let them cool for a minute so they're easier to handle.

Lay one cooled noodle on a clean work surface and spread approximately 1/3 cup of the cottage cheese filling from Step 1 evenly across the noodle, leaving a small border at the top and bottom. Starting from one end, tightly roll the noodle into a cylinder and place it seam-side down on your work surface. I like to keep the rolls compact and tight so they hold their shape during baking. Repeat with the remaining noodles and filling until all 8 rolls are assembled.

Preheat your oven to 350°F. Spread 1 cup of the marinara sauce across the bottom of a 9x13 inch baking dish, creating an even layer. Carefully arrange the 8 lasagna rolls seam-side down in a single layer in the dish, spacing them evenly. Pour the remaining marinara sauce (about 1 cup) evenly over the rolls, making sure they're well coated. Sprinkle the mozzarella cheese uniformly over the top—I always use a quality marinara like Rao's because the rolls really shine when the sauce is flavorful.

Cover the baking dish tightly with aluminum foil and place it in the preheated 350°F oven. Bake for 40 minutes covered so the rolls steam gently and stay moist. Remove from the oven and carefully peel back the foil (watch for steam). Let the dish rest for 5 minutes before serving—this allows the filling to set slightly so the rolls hold together when plated. Garnish with fresh basil just before serving for a bright, aromatic finish.