Warm 2 tablespoons of olive oil in a large skillet over medium heat, add 1 chopped onion, and sauté for 2-3 minutes until translucent. Mix in 2 cloves of minced garlic and cook an additional minute until aromatic.

Add 4 cups of fresh spinach and cook for about 3-4 minutes until wilted. Transfer to a bowl and let cool.

In a separate bowl, combine 1 can of pumpkin puree, 1 cup of unsweetened almond milk, ½ teaspoon of ground cinnamon, ½ teaspoon of nutmeg, and 1 teaspoon of kosher salt; whisk until smooth.

In another bowl, mix together 15 ounces of ricotta cheese, 1 beaten egg, 1 cup of shredded mozzarella cheese, ¼ cup of grated Parmesan cheese, and 1 teaspoon of dried oregano. Fold in the cooled spinach.

Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish with olive oil. Spread ½ cup of pumpkin filling on the bottom of the dish.

Layer 5 no-boil lasagna noodles on top of the pumpkin filling; dollop half of the ricotta-spinach mixture, then add ½ cup of pumpkin filling, followed by ½ cup of mozzarella cheese, and top with half of the remaining Parmesan.

Repeat the layering with another 5 noodles, remaining ricotta-spinach mixture, additional pumpkin filling, ½ cup of mozzarella, and remaining Parmesan.

Cover tightly with foil and bake for 25 minutes. Then remove foil and bake for an additional 15-20 minutes, until bubbly and golden.

Let cool for at least 25 minutes before slicing and serving.