• Preheat oven to 350°F.

Prepare noodles

• Cook lasagna noodles according to directions on package.
• Run cold water over cooked noodles, dry and lay flat on wax paper.

Prepare vegetables

• Heat olive oil in a large skillet over medium high heat.
• Add minced garlic, onions, zucchini and red pepper. Cook until vegetables are tender (about 10 minutes). Set aside and let cool.

Prepare cheese mix

• In a large bowl combine cottage cheese, egg, 1 1/2 cups of the Mozzarella cheese, 1/4 cup of the Parmesan cheese, 1 tablespoon of the fresh parsley, basil, oregano and spinach (once cooled). Stir to combine.
• Once vegetables have cooled, add them to cheese mix.
• Add half of the pasta sauce to the bottom of a 13 x 9 x 2-inch baking pan.
• Add approximately 1/3 cup vegetable-cheese mix to each lasagna noodle. Spread mixture evenly on each roll, covering entire noodle.
• Roll lasagna noodle about four times and place them in baking pan, open end facing down. Repeat steps for each lasagna noodle.
• Pour remaining pasta sauce, mozzarella cheese and Parmesan cheese over top of the stuffed lasagna rolls. Sprinkle with remaining fresh parsley.
• Cover with aluminum foil and bake for about 20 minutes or until cheese is melted.