Cook noodles according to package directions.
Meanwhile, brown ground round and garlic in a large nonstick skillet over medium heat 8 to 10 minutes, stirring to crumble. Add tomatoes and tomato paste; use a wooden spoon to break tomatoes into small pieces. Bring to a boil; reduce heat, and simmer 15 minutes or until thickened.
Meanwhile, squeeze spinach between paper towels to drain. Combine cottage cheese, egg, spinach, salt and pepper in a food processor; cover and process until blended.
Line a 13x9-inch baking dish with heavy-duty nonstick aluminum foil, allowing several inches of foil to extend over sides.
Spread cottage cheese mixture evenly on one side of each noodle. Roll up noodles, jelly-roll style, and place, seam sides down, in prepared dish. Pour ground beef mixture over rolls; top with mozzarella cheese.
Cover and freeze 2 to 3 hours or until firm. Remove from baking dish by holding edges of foil; fold foil over lasagna. Wrap in additional foil, making sure it is tightly sealed. Freeze up to 1 month.
To serve, thaw in refrigerator overnight.
Preheat oven to 425 degrees. Place foil-wrapped lasagna in a lightly greased 13x9-inch baking dish. Uncover top, and bake 30 minutes or until thoroughly heated and lightly browned.