Preheat your oven to 350°F (175°C).

Cook lasagna noodles in salted water for 8-9 minutes until al dente, then drain and cool them.

In a mixing bowl, combine ricotta, pumpkin puree, parmesan, egg, dried sage, salt, and pepper until smooth.

Spread 3 tablespoons of filling on each noodle, sprinkle with mozzarella, and roll them up.

Melt butter in a saucepan, whisk in flour until golden, then add milk to thicken the béchamel. Season with salt, pepper, and nutmeg.

Layer a thin béchamel in a baking dish, place roll-ups seam-side down, then cover with remaining béchamel and mozzarella.

Bake for 25-30 minutes until bubbly and golden brown.

Fry sage leaves in butter until crispy, then drain on paper towels.

Serve lasagna roll-ups warm, garnished with crispy sage leaves.