Preheat oven to 375 degrees
Lightly oil an 8x8 pan
Cook lasagna noodles to al dente according to package directions, rinse, and layout on parchment paper to cool
Warm oil olive over low heat
Saute green onion and garlic for about 3 minutes
Add chicken broth and pumpkin puree
Stir in cinnamon, nutmeg, salt and pepper
In a cup add the heavy cream, whisk in the cornstarch
Slowly pour in the cream/cornstarch mixture, whisking the whole time.
Stir/whisk until thicken like gravy
Crush sage into pumpkin sauce and mix in
Spoon about ½ cup of pumpkin sauce into the bottom of the pan
Over each lasagna noodle spread 1 to 2 Tablespoons pumpkin sauce
Divide ricotto cheese between all 12 lasagna noodles, spread out as best as possible
Roll each noodle up and set into the pan
Spoon 1 cup or more of pumpkin sauce to completely cover the noodles
Sprinkle with the Parmesan cheese over all
Spread grated Pecorino Romano cheese over the top of noodles
Bake for 30 minutes
Remove and let cool for about 5 minutes before serving