Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.

Add milk slowly, about 1 cup at a time, whisking until smooth. Add smashed garlic and reduce heat to low. Maintain a gentle simmer and cook for 20 minutes, whisking occasionally.

Stir in 1/2 cup Parmesan, nutmeg, and 2 teaspoons Kosher salt.

Remove about 1 1/2 cups of the sauce to a bowl and set aside. Whisk the pumpkin puree into the remaining sauce. Let both sauces cool slightly.

Heat a medium skillet over medium. Add diced bacon and cook until golden and crispy (about 10–12 minutes). Drain onto paper towels.

In a bowl, combine cooked bacon, mozzarella, ricotta, the remaining 1/2 cup Parmesan, red pepper flakes, orange zest, and 3/4 teaspoon Kosher salt. Mix until even.

Preheat the broiler to high. Place one oven rack in the lower third and one in the top third.

Ladle 1 1/2 cups of pumpkin sauce across the bottom of a 9×13-inch baking pan. Reserve the remaining sauces.

Bring a large pot of salted water to a boil. Blanch lasagna sheets per package instructions (about 4 minutes). Remove with tongs and lay out on a baking sheet to cool enough to handle.

Place one sheet vertically. Spoon a line of the ricotta mixture along the end closest to you. Spread the filling halfway down the noodle. Roll away from you and place seam-side down in the prepared pan. Repeat to make 12 rolls (two rows of six).

Create stripes across the rolls with the two sauces. Start with pumpkin sauce covering half a row, then ladle half of the white sauce covering the adjacent half row. Finish with remaining sauces, ending with pumpkin.

Place the pan in the lower third of the oven and broil for 15 minutes. Move to the top third and broil for about 4 minutes until the top browns and the sauce bubbles.

In a small saucepan, pour 1 inch of oil and heat over medium-high. Fry sage leaves four at a time for about 20 seconds. Remove and drain on paper towels. Season with a pinch of salt.

Garnish each roll with a fried sage leaf and serve warm.