Pumpkin Spinach Lasagna Roll Ups

Ingredients

• 1 lb. dried lasagna noodles
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• 2 large eggs
• 8 oz. fresh ricotta (about 1 cup)
• 1 oz. Parmesan, finely grated (about ½ cup)
• 1 cup finely chopped baby spinach (about 2.5 oz.)
• 1 tsp. freshly ground pepper
• 1 tsp. garlic powder
• 1 Tbsp. plus 1½ tsp. extra-virgin olive oil
• 2 medium shallots, finely chopped
• 4 garlic cloves, finely chopped
• 2 Tbsp. finely chopped thyme, plus leaves for serving
• 1 15-oz. can unsweetened pumpkin purée (such as Libby’s)
• 1 cup heavy cream
• 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
• 1 tsp. dried oregano
• ½ tsp. freshly ground nutmeg
• 1 tsp. freshly ground pepper, plus more
• 2 oz. Parmesan, finely grated (about 1 cup)
• 4 oz. low-moisture mozzarella, coarsely grated (about 1 cup)

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