Preheat your oven to 375°F (190°C). Grease your baking dish with olive oil.

In a large pot, bring salted water to a boil and cook lasagna noodles for 2 minutes less than the package instructions, then drain and lay flat.

In a mixing bowl, combine ricotta cheese, chopped spinach, minced garlic, dried oregano, salt, and pepper. Stir until well blended, adjusting with milk if necessary.

Layer pumpkin puree, noodles, and ricotta mixture in the greased baking dish, repeating until all ingredients are used, finishing with noodles and remaining pumpkin puree and cheeses on top.

Sprinkle mozzarella and Parmesan over the top of the layered lasagna.

Bake uncovered for 30 minutes until cheese is bubbly and golden brown.

Remove from the oven and let it rest for at least 10 minutes before slicing.