Step 1: Preheat Your Oven

• Preheat your oven to 375°F (190°C). This ensures your roll-ups bake evenly and nicely.

Step 2: Cook the Lasagna Noodles

• Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Lay them flat on a clean kitchen towel or parchment paper to prevent sticking.

Step 3: Prepare the Filling

• In a mixing bowl, combine the pumpkin puree, ricotta cheese, nutmeg, salt, and pepper.
• Mix until well combined. This will be your creamy filling!

Step 4: Assemble the Roll-Ups

• Spread about 2-3 tablespoons of the pumpkin filling onto each lasagna noodle, leaving about an inch at the edges.
• Carefully roll up each noodle from one end to the other, creating a snug roll.
• Place the roll-ups seam-side down in a greased baking dish.

Step 5: Add the Béchamel Sauce

• Pour the béchamel sauce evenly over the roll-ups in the baking dish.
• Sprinkle the shredded mozzarella and grated Parmesan cheese on top for that cheesy crust.

Step 6: Bake the Roll-Ups

• Cover the dish with aluminum foil (to prevent burning) and bake in the preheated oven for 25 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Step 7: Prepare the Crispy Sage

• While the roll-ups are baking, heat a small skillet over medium heat and add a drizzle of olive oil.
• Add the fresh sage leaves and fry for 1-2 minutes, or until crispy. Keep an eye on them—they can burn quickly!

Step 8: Serve and Enjoy!

• Once the roll-ups are baked, remove them from the oven and let them cool for a few minutes.
• Top with crispy sage just before serving for an added crunch.