Preheat your oven to 180°C/350°F (fan-forced).
In a baking tray combine the pumpkin, carrots, cauliflower, onion, garlic and fat of your choice and toss together. I use the baking dish I plan to bake the final lasagne in (saves on washing up).
Bake for approximately 30 minutes or until the vegetables are soft (cooked through but not overcooked).
Whilst they are baking make your spinach layer by sautéing the onion and garlic in the pan with a little butter, ghee or coconut oil over a low heat until they start to soften (but not brown). Add the spinach and cook for a few minutes until the spinach wilts. Remove from the heat and place in a food processor (include any water from the wilting) with the feta or goat feta, and puree well. Set aside.
Once your vegetables are baked, allow to cool a little and then puree in a food processor with the quark or ricotta, eggs, half the parmesan and more seasoning if required. The consistency should be just runny enough to pour (so the lasagne doesn't end up too dry as the pasta sucks up moisture when cooking). If it is very thick add a little splash of water and process again.
Mix the oregano in with the tomatoes (I just add it to the can and gently mix).
Now arrange the lasagne using your chosen sheets of pasta or ribbons of zucchini.
Grease the baking dish and layer pasta (or zucchini), followed by a third of the pumpkin, pasta, half the spinach and repeat. Finish with the last third of pumpkin puree, followed by all of the tomatoes and top with the remaining parmesan cheese.
Bake for approximately 30-40 minutes or until brown on top and the pasta is cooked through.
Lasagne is always easiest to slice once chilled. If it is important to have nice neat slices, chill and then slice and then re-heat. Otherwise, serve immediately.