Step 1: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with non-stick spray or a thin layer of sauce.
Step 2: Bring a large pot of salted water to a boil. Cook lasagna noodles for 8-9 minutes until slightly less than al dente. Drain and lay flat on parchment paper.
Step 3: In a medium skillet, sauté the minced garlic and spinach until the spinach is completely wilted. Allow to cool, then squeeze out all excess liquid using a paper towel.
Step 4: In a large mixing bowl, combine the pumpkin puree, ricotta cheese, the cooked spinach, 1/2 cup of Parmesan, 1 cup of mozzarella, the beaten egg, nutmeg, salt, and pepper. Mix until well combined.
Step 5: Spread approximately 1/4 cup of the pumpkin mixture onto each cooked lasagna noodle, leaving about half an inch at the end.
Step 6: Carefully roll up each noodle and place them seam-side down into the prepared baking dish.
Step 7: Pour the remaining sauce over the roll ups and sprinkle with the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese.
Step 8: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbling and slightly browned. Let rest for 5 minutes before serving.