1. Cook the Lasagna Noodles

• Bring a large pot of salted water to a boil and cook the lasagna noodles until they’re just al dente. This typically takes about 8-10 minutes, but check your package instructions.
• Drain and lay the noodles flat on a baking sheet to prevent sticking.

2. Prepare the Pumpkin Filling

• In a medium mixing bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, egg, garlic powder, nutmeg, salt, and pepper. Mix until smooth and well blended.
• Taste and adjust the seasoning if needed. The filling should be flavorful on its own!

3. Assemble the Roll-Ups

• Preheat your oven to 375°F (190°C).
• Spread about 2-3 tablespoons of the pumpkin filling evenly over each cooked lasagna noodle.
• Roll up the noodles tightly, starting from one end and rolling toward the other. Place the roll-ups seam-side down in a greased baking dish.

4. Make the Sauce

• In a small saucepan, heat the marinara sauce and heavy cream over medium heat. Stir until the mixture is warmed through and smooth.
• Pour the sauce evenly over the lasagna roll-ups in the baking dish.

5. Add the Topping

• Sprinkle the shredded mozzarella cheese over the roll-ups.

6. Bake the Roll-Ups

• Cover the baking dish with foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

7. Prepare the Crispy Sage

• While the lasagna bakes, melt the butter in a small skillet over medium heat.
• Add the sage leaves and fry for 1-2 minutes, or until crispy. Be careful not to burn them!
• Transfer the sage leaves to a paper towel-lined plate and set aside.

8. Serve

• Once the lasagna roll-ups are out of the oven, garnish them with the crispy sage leaves.
• Serve hot and enjoy the combination of creamy, cheesy goodness with a pop of crispy sage!