Bring a large pot of salted water to a boil. Cook lasagna noodles for 5-6 minutes until slightly softened but still al dente. Drain and lay flat on a clean kitchen towel.

In a large skillet, heat olive oil over medium heat. Add washed spinach, cooking until wilted (3-4 minutes). Remove from heat.

In a mixing bowl, combine sautéed spinach, part-skim ricotta, egg, garlic powder, and additional salt and pepper. Stir until well blended.

In another bowl, whisk together pumpkin puree, milk, spices, and a dash of salt and pepper until smooth.

Preheat oven to 400°F (200°C). In a greased baking dish, spread a layer of the pumpkin mixture. Layer with noodles, ricotta mixture, mozzarella, and repeat. Finish with remaining mozzarella on top.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden. Let rest for 15 minutes before serving.