1. Bring a large pot of salted water to a boil and cook lasagna noodles until al dente. Drain and lay flat on a lightly oiled surface.

2. Melt butter in a saucepan, sauté garlic until fragrant, then add pumpkin puree, cream, Parmesan, sage, salt, pepper, and nutmeg. Whisk over medium heat until smooth and slightly thickened.

3. In a bowl, mix ricotta, mozzarella, beaten egg, salt, pepper, and nutmeg until creamy. Fold in chopped spinach if desired.

4. Preheat oven to 375°F and lightly oil a 9×13-inch baking dish. Spread a thin layer of pumpkin sauce on the bottom.

5. Spread ricotta filling on each noodle, top with pumpkin sauce, then roll up noodles and place seam-side down in the dish.

6. Pour remaining pumpkin sauce over rolls and sprinkle with additional mozzarella. Cover with foil and bake for 25 minutes.

7. Remove foil and bake 10–15 more minutes until cheese is golden and bubbling. Let rest 5–10 minutes before serving.

8. Garnish with fresh thyme, toasted pecans, or crisped sage leaves and drizzle with olive oil or browned butter.