mini butternut squash lasagna roll-ups

Name: mini butternut squash lasagna roll-ups
Ingredients: 1/4 cup extra-virgin olive oil; 1 tablespoon finely chopped fresh sage; 1 small butternut squash (about 1 1/2 pounds), or 1 pound pre-cut squash; 1 small yellow onion, diced; kosher salt and freshly-ground black pepper; 3/4 teaspoon kosher salt, divided, plus more for the pasta water; 9 dried lasagna noodles; 2 tablespoons extra-virgin olive oil; 8 ounces cremini mushrooms, chopped; 2 cloves garlic, minced; 1 1/2 teaspoons chopped fresh sage; 1/4 teaspoon red pepper flakes; freshly-ground black pepper; 1 (5-ounce) container baby spinach; 6 ounces low-moisture mozzarella cheese, grated (about 1 1/2 cups); 2 ounces Parmesan cheese, finely grated (about 1 cup); 1 (16-ounce) container full-fat cottage cheese (2 cups; I always use Good Culture); 1 large egg; 3 cups homemade butternut squash sauce (recipe above), or 1 (24-ounce) jar store-bought butternut squash sauce

when every piece is an edge piece ????

mini butternut squash lasagna roll-ups in a skillet

If I had to choose between classic lasagna and mini lasagna roll-ups, I’d opt for the roll-ups every day of the week. For starters, they’re cuter — but they’re tastier, too: the tops of each one crisps so that every bite is like an edge piece. …