Preheat oven to 190°C (170°C fan).
Heat olive oil in a skillet over medium heat.
Add garlic and cook for 30 seconds.
Add spinach and cook until wilted. Set aside.
In a bowl, combine ricotta, egg, parmesan, parsley, and black pepper.
Lightly grease a baking dish.
Arrange a layer of pumpkin slices in the bottom of the dish.
Spread a layer of ricotta mixture over the pumpkin.
Add a layer of wilted spinach.
Repeat the layers until all ingredients are used.
Finish with a light sprinkle of parmesan if desired.
Cover with foil and bake for 40 minutes.
Remove the foil and bake for another 15–20 minutes until the pumpkin is tender and lightly golden.
Toast the walnuts in a dry skillet for 2–3 minutes until fragrant.
In a small saucepan, combine cranberries, honey, water, lemon juice, and salt.
Simmer for 3–4 minutes until glossy and slightly thickened.
Let the lasagna rest for 10 minutes before serving.
Top with toasted walnuts and drizzle generously with the cranberry honey.
Finish with thyme, orange zest, chili flakes, or extra parmesan if using.