To make things easier, lay out cooked lasagna noodles (fully open + flat) unto a clean surface or cutting board. Spoon 2 Tbsps of pumpkin-ricotta mixture, spreading it out evenly down the length of the noodle followed by sprinkles of chopped kale. From one end, roll the noodle upwards towards the other end until it looks like a coil. Place the roll seam-side down into a the skillet with the meat + sauce, snuggling it into the sauce. Repeat until all lasagna rolls are formed.
Top with remaining 1 cup of pasta sauce and roasted tomatoes, tucking a few in between the rolls followed by mild cheddar + mozzarella cheeses, sprinkling them around evenly.
Transfer the skillet to the oven and bake for 15-20 minutes or until cheese have completely melted, lightly browned, and has become gooey.
Remove from oven and cool for a few minutes (about 5 minutes) before serving.
Serve with your favorite garlic bread or salad.