Step 1

For the cannelloni: Heat your oven to 350 degrees F and lightly grease a 9-by-13-inch baking dish with nonstick cooking spray.

Step 2

Place a skillet over medium heat and add in the oil and onion. Season with salt and pepper and cook until softened and lightly golden brown, 3 to 4 minutes. Stir in the garlic and kale and cook until the kale has wilted slightly, 1 to 2 minutes. Transfer to a large bowl.

Step 3

Add in the pumpkin, ricotta, Parmigiano-Reggiano, walnuts and blue cheese if using. Sprinkle in the parsley, sage, red pepper flakes and nutmeg, and season with salt and pepper. Add in the egg and mix well to combine.

Step 4

Working with one lasagna sheet at a time, scoop about 1/2 cup of the pumpkin mixture along the short side of the pasta. Roll the pasta up and around the filling and transfer to the prepared baking dish, seam-side down. Continue until all the noodles and filling are used then set aside. At this point, the dish can be covered and stored in the fridge for up to 1 day.

Step 5

For the sauce: Place the skillet back over medium heat and melt the butter. Add in the garlic, season with salt and pepper and cook for 30 seconds. Sprinkle over the flour and whisk together. Allow the flour to toast for 1 to 2 minutes, then slowly begin whisking in the milk. Bring to a simmer and cook until slightly thickened, 3 to 4 minutes. Stir in the Parmigiano-Reggiano, nutmeg, kale and sage.

Step 6

Pour the sauce over the cannelloni and bake until bubbling and golden brown and the noodles are tender, 30 to 40 minutes.

Step 7

Allow the cannelloni to rest for 5 to 10 minutes before serving with more sage, Parmigiano-Reggiano and black pepper.