Preheat oven to 400 degrees Fahrenheit.

Cook lasagna noodles according to package (10-12 minutes). Strain the noodles and rinse with cold water (placing a few ice cubs in the colander to help cool the noodles down quicker). Once the noodles are cooled down begin to pat dry them.

In a square baking dish, apply cooking spray to pan then spread 1 cup of bolognese sauce.

Using a medium-size bowl, place ricotta, cottage cheese, Italian seasoning, garlic, salt, pepper, shredded parmesan, and ¼ cup shredded mozzarella. Mix until well incorporated.

Take one sheet of lasagna noodle and place 3 tablespoons to ¼ cup of cheese mixture on one end. Carefully begin to roll. Place the first roll-up seam side down in the baking dish. Repeat until all lasagna noodles and cheese mixture are used. Cover with remaining 1 cup of bolognese sauce.

Bake with foil on top for 20 minutes. Then add the remaining ½ cup of shredded mozzarella to the top, bake with foil off for 5 minutes or until cheese is melted and bubbly.