• Begin by preheating your oven to 350°F.

For Vegetable Layer:

• In a baking tray, combine the pumpkin, cauliflower, carrots, one onion, sliced garlic, and melted butter or oil. Stir well, utilizing the baking dish for easy cleanup.
• Bake for roughly 30 minutes until the vegetables become tender but not overly soft.

For Spinach Layer:

• Sauté the diced onion and crushed garlic in some melted butter over low heat until softened. Add in the spinach and cook until it wilts. Remove from heat and blend in a food processor with feta or goat feta.

For Assembling:

• Once the roasted vegetables cool, puree them with quark or ricotta, eggs, and half the parmesan until you achieve a smooth consistency. If needed, thin with a splash of water.
• Gently mix the oregano into the canned tomatoes.
• Start layering in a greased baking dish: add a layer of lasagne sheets, followed by one-third of the pumpkin mixture, another layer of pasta, half the spinach, and repeat the process. Conclude with a top layer of pumpkin, pour tomatoes over, and sprinkle with remaining parmesan.
• Bake for 30-40 minutes until the top becomes golden brown and the pasta is cooked through.
• For tidy slices, allow to cool before cutting, or serve warm immediately if you're eager to enjoy!
• Consider serving it with a refreshing leafy green salad on the side for a complete meal.