• Preheat oven to 350º
• Place a large pot of salted water on to boil and cook the lasagne noodles according to package directions.  When noodle are ready, drain and set up a couple of large sheet pans and spray with cooking spray.  Separate noodles and lay out flat. Set aside.

Brown Butter

• Put the butter in a heavy bottomed saucepan over medium high heat and let butter cook until golden brown, about 3 minutes.  Watch the butter closely and occasionally shake and twirl the pan so the butter is evenly heated.  Just as the butter is turning golden, toss in the sage leaves and let them sizzle for a minute.  Just as the butter is changing from the golden stage to the brown stage, quickly remove from heat and set on a cool surface.   Set aside and let sage leaves infuse in the butter. 

Filling

• Place ricotta cheese, pumpkin, 1 cup parmesan cheese, salt and pepper, beaten eggs, spice mix and dried sage in a large bowl.  Stir to blend well.   Evenly distribute the pumpkin ricotta filling onto the lasagne noodles.  I like to use a cookie scoop for this.  Spread out into an even layer using an off set spatula.   Sprinkle the pumpkin covered noodles with the mozzarella cheese.  Set sheet pan aside.

White Sauce

• Strain out sage leaves from browned butter and set aside for assembly of dish.  Return saucepan to medium heat. Sprinkle flour over warm butter.  Whisk flour for 3-4 minutes to “cook” the flour.  Slowly whisk in the milk, taking care to remove any lumps.  Whisk and cook for 3-5 minutes or until slightly thickened.  Stir in salt, pepper and nutmeg.  

Assemble

• Spray a fresh sheet pan or shallow baking dish with cooking spray.  Gently roll up each lasagne noodle and place seam side down onto of a generous puddle of the white sauce. Nestle the rolls tightly together.  Pour remaining sauce over the top,  spreading to coat rolls.  Divide the sage leaves evenly and place on top of each roll; sprinkle rolls with remaining ½ cup of parmesan.  
• Bake for 20-25 minutes until brown and cheese is melted