mini lasagna roll ups

0 Preheat the oven to 425°F.
1 Bring a large pot of salted water to a boil. Add the noodles and cook for 1 minute less than the package directions for al dente. Drain, then lay the noodles in a single layer on a cutting board. (Drizzle with oil if needed to prevent sticking). 
2 Meanwhile, heat the oil in a 10-inch oven-safe skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until deeply browned, 6 to 8 minutes. Add the garlic, red pepper flakes, 1/2 teaspoon of the salt, and several grinds black pepper. Cook until fragrant, about 30 seconds. Add the spinach in handfuls, tearing the leaves into pieces. Cook until wilted, about 1 minute. Remove from the heat.
3 Combine the mozzarella and Parmesan in a large bowl; reserve 1 cup for topping. Add the cottage cheese, egg, basil, remaining 1/4 teaspoon salt, and several grinds black pepper; stir with a fork. Stir in the sautéed vegetables; season with salt.
4 Spread the marinara sauce into the now-empty skillet. Divide the cheese mixture evenly over each noodle, spreading until smooth. Roll each one up, then carefully cut each in half crosswise with kitchen twine or a serrated knife.
5 Arrange the rolls in the skillet with the ruffled edges facing up. Dollop in any of the filling that may have fallen out when slicing. Sprinkle with the reserved cheese mixture.
6 Bake on the center rack until the sauce is bubbling and the cheese is browned, 30 to 35 minutes. Let cool for 5 minutes, then garnish with basil.