Step 1: Cook the lasagna noodles according to package instructions until al dente. Drain them and lay flat on parchment paper or a clean surface to prevent sticking.
Step 2: In a medium bowl, combine 1 cup of pumpkin puree, ricotta cheese, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Mix until well combined and smooth.
Step 3: Spread the pumpkin-ricotta mixture evenly over each cooked lasagna noodle, covering the entire surface. Roll each noodle up tightly from one end to the other.
Step 4: In a saucepan, combine the remaining 1 cup pumpkin puree, heavy cream, the other 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Cook over medium heat, stirring occasionally, until the sauce thickens and is heated through.
Step 5: Spread a thin layer of the prepared pumpkin sauce in the bottom of a greased 9x13 inch baking dish. Arrange the rolled lasagna noodles seam-side down in the dish. Spoon the remaining pumpkin sauce evenly over the top of the roll-ups.
Step 6: Sprinkle the crumbled crispy bacon and chopped fresh parsley over the top of the sauced roll-ups.
Step 7: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the roll-ups are heated through.
Step 8: Garnish the baked lasagna roll-ups with fresh basil leaves and additional grated Parmesan cheese, if desired. Serve immediately and enjoy your cozy fall meal!