Preheat your oven to 375 degrees F. Bring a large pot of well-salted water to a boil. Cook the lasagna noodles for about 2 minutes less than the package directions, until they are just barely al dente and still a little firm. They will finish cooking in the oven. Drain, rinse with cool water so they stop cooking, and lay them flat on a clean kitchen towel so they do not stick together.

While the noodles cook, heat a large skillet over medium-high heat. Add the ground turkey and break it up with a spoon. Cook for 6 to 7 minutes, stirring occasionally, until no pink remains and the meat has some light browning. Drain any excess fat and let it cool for 5 minutes.

In a large mixing bowl, combine the cottage cheese, cooked turkey, chopped spinach, egg, Italian seasoning, garlic powder, salt, and pepper. Stir well until everything is evenly mixed.

Spread about 1 cup of marinara sauce across the bottom of a 9x13 inch baking dish. Working with one noodle at a time, lay it flat and spread about 1/3 cup of the turkey and cottage cheese filling in an even layer down the length of the noodle, leaving about 1/2 inch bare at one end. Roll the noodle up tightly from the filled end and set it seam-side down in the baking dish. Repeat with all 8 noodles.

Spoon the remaining 1 cup of marinara sauce over the top of the rolls. Sprinkle 1 1/2 cups of mozzarella evenly over all the rolls, then add the grated Parmesan on top.

Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly golden in spots. Let the rolls rest for 5 minutes before serving so they hold their shape when you lift them out.