These rollups make perfect portions that don't ooze out all over the place after you've cut the lasagna. I used three kinds of cheese inside and topped it with a fourth cheese for gooey deliciousness. Hope you like it!
Bring a large pot of water to a boil. Add salt and lasagna noodles. Cook until al dente, then drain and rinse in cold water. Pat dry with paper towels.
While lasagna noodles are cooking, mix together filling ingredients: ricotta cheese, cottage cheese and parmesan cheese with the egg and garlic salt. Stir in the chopped spinach.
In a separate bowl, mix the sauce ingredients: tomato sauce, marinara sauce, and Italian seasoning.
Lay one noodle out on a flat mat or cutting board. Spoon cheese-spinach filling onto noodle and spread to about 1/8" thickness, covering entire noodle. Place 2 large, fresh basil leaves on top and roll up noodle lengthwise. Place seam-side down in a 9x13 glass baking dish that has been coated with a drizzle of olive oil and a 1/4 cup of the marinara sauce. I fit 3 rows across and four down for a total of 12 rolls.
Top rolls with the rest of the marinara sauce and sprinkle shredded mozzarella cheese all over the top.
Bake at 350 degrees in the oven for 40 minutes. Let cool for 10 minutes and serve one roll per portion. Actually, they might want two rolls!