Place pumpkin, onion and garlic on a baking paper lined tray. Spray with oil and season to taste. Bake in a preheated oven at 200°C for 20-25 minutes or until softened. Place in a bowl and lightly mash. Add 2 lightly beaten eggs, mix well and season to taste.
Meanwhile, in a separate bowl combine ricotta, parmesan, remaining eggs, spinach and nutmeg.
Arrange a single layer of lasagne sheets to cover the base of a lightly oiled 28cm x 20cm lasagne dish. Evenly spread with pumpkin mixture, a second layer of lasagne sheets, ricotta mixture and a final layer of lasagne sheets. Finish with Leggo’s Napoli Sauce and sprinkle over cheese.
Cover with foil and bake in a preheated oven at 180°C for 20 minutes. Remove foil and bake for a further 10-15 minutes or until cheese is golden brown. Allow to stand for 5 minutes before serving.