Skinny Lasagna Rolls (kid approved sometimes haha)

Skinny Lasagna Rolls
Ingredients:
10 whole wheat lasagna noodles, cooked to al dente (about 8 minutes)
1 jar marinara sauce (24 oz) no sugar added
1 tbsp olive oil
2 garlic cloves, minced
6 cups baby spinich, loosely packed and chopped well
1 cup low fat ricotta cheese
1 1/2 cups part skim, shredded mozzarella cheese
1/2 cup low fat cottage cheese
1 egg white
1 tsp dried oregano
sea salt
1/2 tsp black pepper
1/4 cup grated parmesan cheese
Directions:
Preheat the oven to 425. Add 1/4 cups marinara to a 13x9x2 casserole dish. In a large skillet, add oil and heat to medium low. Saute garlic until fragrant, about 1 minute. Add chopped spinich and saute until wilted, about 3 minutes. In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt, and pepper. On a clean work surface lined with parchement paper, arrange lasagna noodles flat, add 1/4 cup cheese and spinach mixture to each noodle, and spread evenly to cover noodles. Start rolling the noodle at the end closest to you. Place lasagna rolls, seam side down, not quite touching, in the prepared dish. Evenly spread 1 cup marinara over rolls, sprinkle with remamining mozzarella and parmesan. Cover with aluminum foil and bake 20 minutes, or until cheese is hot and bubbly.