Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper and brush with 1 tbsp olive oil.

Place grated squash and grated potatoes in a clean kitchen towel; squeeze over the sink to remove all excess moisture.

In a bowl, combine squeezed squash, potatoes, 1 cup chopped spinach, egg, flour, garlic powder, thyme, salt, and pepper. Press firmly onto the sheet pan into a 1/4-inch layer. Bake for 20-25 minutes until golden brown around edges.

Toss diced butternut squash cubes with olive oil, salt, and pepper; roast on a separate tray for 15-20 minutes until tender.

In a mixing bowl, blend ricotta cheese, crumbled feta, minced garlic, Italian seasoning, wilted spinach, roasted squash cubes, and black pepper.

Lay boiled lasagna noodles flat. Spread a generous layer of ricotta-spinach mixture over each noodle and sprinkle with a little mozzarella cheese.

Roll up each noodle snugly. Place rolls seam-side down in a lightly greased baking dish over a layer of the baked rösti sheet.

Top rolls with remaining mozzarella cheese. Bake at 400°F (200°C) for 12-15 minutes until cheese is melted, then broil for 2 minutes for a golden crust.

In a skillet over medium heat, melt butter and cook 3-4 minutes until brown and nutty. Add sage leaves and walnuts; sizzle for 1 minute. Remove from heat and stir in honey.

Drizzle warm sage brown butter glaze over lasagna rolls, top with dried cranberries and sesame seeds, and serve hot.