In a saucepan, sauté the chopped onion and minced garlic until translucent.

Add the chopped spinach and cook until wilted. Stir in the pumpkin puree, vegetable broth, oregano, basil, salt, and pepper. Mix well and remove from heat.

Preheat the oven to 375°F (190°C).

In a mixing bowl, combine ricotta cheese with half of the grated Parmesan cheese.

Spread a thin layer of the pumpkin-spinach mixture on the bottom of a 9x13 inch baking dish.

Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the remaining pumpkin-spinach mixture, and a sprinkle of mozzarella cheese.

Repeat the layers, finishing with noodles, remaining pumpkin-spinach mixture, mozzarella, and the rest of the Parmesan cheese on top.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Let it cool for 10 minutes before slicing and serving.