In a bowl, Mix together the mozzarella and cottage cheese. I use about an even mixture so for every cup of cottage cheese I used one cup of grated mozzarella. Add a little salt and garlic powder to taste.
Boil the lasagna until al dente.
Spread the cheese mixture onto the cooked noodles.
Roll up the lasagna. Before you place it in the pan, put down a layer of tomato sauce/pasta sauce. I use my home canned tomatoes and I throw them in the blender first to make them smooth and add a little salt.
Pour the rest of the tomato sauce on top of the rolls. Bake at 375F until bubbly.
This recipe is very flexible. Adjust the quantity of ingredients to suit your family's size and tastes.