Preheat oven to 375 degrees.

Bring a large pot of salted water to a boil. Cook lasagna noodles to al dente according to package instructions. Drain and drizzle with a little olive oil to avoid sticking.

While the noodles are cooking, divide the drained red peppers in half. Puree half using a food processor. Add marinara and pureed red peppers to a sauce pan and heat over low until heated through. Chop the other half of the red peppers and set aside.

In a large bowl combine ricotta, cottage cheese, 1 cup mozzarella, parmesan, egg, oregano, garlic powder, and drained spinach. Stir until well combined.

Lay cooked lasagna noodles onto a flat surface. Divide the cheese mixture evenly and spread onto each noodle. Top with chopped roasted red bell pepper. Roll each one up gently.

In a large baking dish, cover the bottom with a ladle of sauce. Place roll ups on top. Spread the remaining red sauce over the roll ups. Top with remaining 1 cup of mozzarella cheese. Cover loosely with foil. Bake for 30 minutes. Remove foil and continue to bake for another 10-12 minutes or until bubbly. Allow to rest for about 5-10 minutes before serving. Garnish with fresh chopped parsley if desired.