Vegan Pumpkin Ricotta Rolled Lasagna

Preheat oven to 400° degrees F.Place all the ingredients in food processor or blender and pulse until smooth. Set aside.Prepare noodles 1 to 2 minutes less than package directions state. Drain and set aside. Meanwhile, for the sauce, place the oil in a large oven-safe skillet over medium heat. Once the oil is hot, add sausage, onion, carrots, celery and garlic. Season with the sugar, herbs and seasonings and mix to combine.Pour in the marinara sauce and fill the marinara jar with 1 cup of water, shaking it gently to get all the marinara off sides of the jar. Pour that into the skillet as well. Reduce heat to low, partially cover and simmer for 15 to 20 minutes.To roll the lasagna noodles, lay them one-by-one on a clean and dry work surface. Using about 2 tablespoons of the pumpkin ricotta, spread it down the center of the noodle lengthwise. Roll the lasagna upwards and place seam side down in the skillet. Repeat until all the noodles are rolls.Cover the noodles with the vegan mozzarella and parmesan cheese. Cover with foil and bake for 20 minutes. Remove the foil and broil on high for an additional 5 to 8 minutes, or until the cheese is golden-brown and bubbly. Finish with minced parsley and enjoy!