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.