Pumpkin Lasagna Rolls with White Sauce

Instructions:

1. Bring a large pot of salted water to a rolling boil. Cook lasagna noodles for 1-2 minutes less than the package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking.
2. In a medium bowl, combine the pumpkin puree, ricotta, Parmesan, minced garlic, nutmeg, salt, and pepper. Stir until the mixture is a uniform, vibrant orange color and smooth in texture.
3. Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute to create a blond roux. Slowly pour in warmed milk, whisking constantly until the sauce thickens and becomes velvety. Remove from heat and stir in half of the mozzarella.
4. Spread 2 tablespoons of white sauce on the bottom of a 9x13 inch baking dish. Place a generous dollop of pumpkin mixture onto each noodle and roll tightly into a pinwheel. Place rolls seam-side down in the dish. Top with remaining white sauce and mozzarella.
5. Heat olive oil in a small pan until shimmering. Flash-fry sage leaves for 30 seconds until crisp. Bake the lasagna at 400°F (200°C) until bubbly and golden.