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FRIED SAGE: In a small skillet over medium-high heat with 4 tablespoons olive oil. When the oil is hot, add the sage leaves, 4 at a time, and fry, flipping often until the bubbles around the leaves subside, about 20 seconds. Remove with a slotted spoon and drain on paper towels.
FILLING: In a medium bowl add 2/3 of the shredded mozzarella, ricotta, red pepper flakes, orange zest and 1 cup of parmesan. Cook bacon in a skillet, remove and do a rough chop, add to the bowl plus about 2-3 teaspoons of bacon fat, stir well.
SAUCE:
In a medium saucepan set over medium heat. Add the butter to melt. Whisk in the flour and cook for 1 minute, whisking constantly. Slowly add the milk, about 1 cup at a time, whisking between additions until smooth. Add the garlic and reduce the heat to low to maintain a gentle simmer. Simmer for 20 minutes, stirring occasionally with a whisk. Whisk in 1 cup of the Parmesan, remaining 1/3 mozzarella, nutmeg and 1 teaspoons salt. Stir till cheese is melted. Remove about 1 1/2 cups of the sauce to a bowl and set aside. Next whisk in the pumpkin puree and set aside to cool slightly.
TO ASSEMBLE:
In a 9 x 13" baking pan, ladle 2 cups of the pumpkin sauce and spread on the bottom.
Cook 12 lasagna noodles, then lay each out on a large cutting board or surface.
Spoon equal amonts of filling on each noddle, then spread the filling down each noodle. Roll each noodle and place seam side down in prepared pan to make 5 rows. Ladle the white sauce down the middle on each row, then ladle the pumpkin sauce the white sauce and pan edges.
Place the pan in the lower third of the oven and broil to warm through, about 15 minutes. Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, about 4 minutes. Garnish each roll with a fried sage leaf to serve. |
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