Begin by bringing a large pot of salted water to a rolling boil. Carefully add the lasagna noodles and cook them for 8–10 minutes until al dente, stirring occasionally to prevent sticking. Once cooked, drain the noodles and lay them flat on a clean kitchen towel or parchment paper to cool while you prepare the filling.

In a mixing bowl, combine the roasted pumpkin puree, ricotta cheese, shredded mozzarella, and grated Parmesan. Add the chopped fresh sage, garlic powder, salt, and pepper to the mixture. Use a spatula or wooden spoon to blend the ingredients together until smooth and creamy, ensuring that all flavors meld together beautifully.

Once the filling is prepared, take a cooled lasagna noodle and spread a generous spoonful of the pumpkin filling along the length of the noodle. Carefully roll it up tightly, placing the seam side down in a greased baking dish. Repeat this process for all the noodles, arranging them side by side.

Pour the remaining Alfredo sauce evenly over the assembled roll-ups, ensuring each roll is generously coated. For an extra cheesy topping, sprinkle additional shredded mozzarella over the top.

Preheat your oven to 375°F (190°C) and cover the baking dish tightly with aluminum foil. Bake the roll-ups for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.

Once baked, allow the roll-ups to rest for about 5 minutes before serving. Garnish with fresh sage leaves for a touch of elegance and enjoy.