Preheat your oven to 190 degrees celsius and lightly grease a 20cm square baking dish.
Place the pumpkin pieces onto a baking tray and drizzle with the olive oil before sprinkling a little salt and pepper over the top. Pop into the oven and bake for 40 minutes or until the pumpkin is cooked through and beginning to brown on the outside.
Transfer the pumpkin to a large bowl and mash with a fork. Set aside to cool slightly.
Cover the base of your baking dish with lasagna sheets before adding half of the pumpkin mixture. Add a layer of spinach leaves (using half) before dolloping ⅓ of the pasta sayce over the top.
Add another layer of Lasagna sheets and repeat the above.
Top with another layer of lasagna sheets and cover this with the remaining Pasta Sauce Sauce.
Dollop ricotta over the top and then sprinkle with mozzarella.
Bake for 35 minutes or until the cheese sauce is golden. Allow the Pumpkin and Spinach Lasagna to stand for 5 minutes before serving.