Preheat the oven to 400F and add the chicken to a sheet pan. Season with salt and black pepper on both sides and bake until fully cooked, 23 to 26 minutes. (Note you will use the oven again, so leave it on).

While the chicken bakes, prepare the lasagna noodles according to package instructions to cook al dente. Drain and add back to the pot. Drizzle with olive oil while hot to prevent sticking.

Meanwhile, blend the cottage cheese in a blender or food processor until completely smooth, about 60 seconds. Transfer to a mixing bowl and mix in the dried basil, garlic powder, dried oregano, salt, ground black pepper, and red pepper flakes (optional). Transfer ⅔ cup of the cottage cheese mixture to a separate bowl, combine with the pesto, and set aside.

Shred the cooked chicken (I like to use an electric mixer to shred), then add to the bowl with the cottage cheese mixture without the pesto, along with ½ cup of the mozzarella cheese. Mix to combine.

Place one or two lasagna sheets at a time in a 9x13 baking dish and add about 3 tablespoons of the chicken and cottage cheese mixture to one end of the noodle. Roll tightly until you reach the end of the noodle and push the filled sheet to the end of the baking dish (see reel for visual instructions). Continue this process until you have 12 roll ups total (two rows of 6). Spread the cottage cheese and pesto mixture over top.

Sprinkle the remaining mozzarella evenly on top. Bake for 7 minutes to melt the cheese, then turn to high broil until bubbling and brown on top, 2 to 3 minutes. Cool for about 5 minutes before slicing. Top with grated parmesan if desired.