Start by bringing a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a greased baking sheet to prevent sticking.

If you’re using frozen spinach, make sure it’s thawed and well-drained. If you’re using fresh spinach, sauté it lightly in a pan until wilted, then drain any excess moisture.

In a bowl, combine the ricotta cheese, cooked spinach, garlic powder, onion powder, salt, and pepper. Mix well until everything is fully incorporated.

Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce.

Place three lasagna noodles over it, followed by half of the pumpkin puree, half of the ricotta-spinach mixture, and a third of the mozzarella. Repeat this layering twice, finishing with three lasagna noodles and the remaining marinara sauce spread over the top.

Lastly, sprinkle the remaining mozzarella and the grated Parmesan over the sauce.

Cover the dish with aluminum foil (to avoid sticking, spray the foil with cooking spray) and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and golden.

Let the lasagna cool for at least 10 minutes before slicing. Enjoy!