1. Preheat oven to 375°F (190°C).

2. Boil lasagna noodles in salted water until al dente, then drain and lay flat on an oiled surface.

3. In a bowl, mix pumpkin purée, ricotta, half the Parmesan, egg, garlic, sage, nutmeg, onion powder, salt, and pepper until smooth.

4. If using greens, sauté spinach or kale in olive oil, drain, and fold into the filling.

5. In a saucepan, combine remaining pumpkin purée with milk or cream and heat gently until slightly thickened; season with salt, pepper, and nutmeg.

6. Spread a thin layer of pumpkin sauce in a 9×13-inch baking dish.

7. Spread 2–3 tablespoons of filling on each noodle, roll up, and place seam-side down in the dish.

8. Pour remaining sauce over the rolls and sprinkle with mozzarella and remaining Parmesan.

9. Cover with foil and bake 20 minutes, then uncover and bake 5–10 minutes until cheese is bubbly and golden.

10. Let rest 5 minutes before serving; garnish with fresh sage or basil if desired.