Add noodles to boiling water and cook until noodles are pliable, but not fully soft, 8 minutes. Drain in colander under cold running water to cool. We send extra noodles just in case some break. Place noodles on a plate, drizzle with 1 tsp. olive oil, and set aside. While pasta boils, prepare ingredients.

Cut mushrooms into 1/4" slices, Mince garlic. Combine ricotta, half the mozzarella cheese (reserve remaining for topping rolls), 1/4 tsp. salt, and 1/4 tsp. pepper in a small mixing bowl. Combine marinara and 1/3 cup water in another small mixing bowl.

Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, mushrooms, 1/4 tsp. salt, and Italian seasoning (reserve a pinch for garnish) to hot pan and cook, stirring occasionally, until mushrooms have released their liquid and are browned, 6-8 minutes. Add garlic and half the red pepper flakes and cook until aromatic, 30 seconds. Add spinach and cook until well-wilted, 2-3 minutes. Taste, and season with additional salt and pepper and remaining red pepper flakes if desired.

Lay four noodles on a work surface and cover each with 1/4 the ricotta mixture. If noodles are broken, stack like a traditional lasagna. Top ricotta mixture with filling. Roll each noodle up in to a spiral.

Lightly coat the bottom of a medium casserole dish with 2 Tbsp. marinara and place on prepared baking sheet. Place lasagna rolls in casserole dish, seam side down. Top lasagna rolls with remaining marinara and mozzarella. Bake until golden brown on top, 25-35 minutes. Remove from oven and sprinkle with reserved Italian seasoning.

Place lasagna rolls on plate and drizzle with extra virgin olive oil, if desired.