Make the pasta and roll it into long sheets. Set aside.
Prepare the bolognese sauce and cool slightly before assembly.
Place the pumpkin onto lined baking trays and into a 180°C oven, drizzled with a little EVOO. Roast 20 minutes. Cool to handling temperature.
Preheat oven to 180°C.
Place all the cheeses into the Thermomix bowl and mill *10 sec/speed 10.
Place a little bolognese sauce in the base of the lasagne dish you will use. (You may like to use more than one dish, this makes a lot!)
Layer the pasta sheets on top. Top the pasta with a little of the grated cheese, pumpkin slices to fill a layer of the entire dish. Spinach and then more bolognese sauce.
Repeat, pasta, grated cheese, pumpkin, spinach, bolognese. Finish with pasta sheets, spread the ricotta thickly across the top and use the last of the milled cheese. You can either use a few basil leaves in between the layers or just use them for garnish.
Bake 50 minutes to 1 hour until very fragrant and golden. Cool a lot...I mean a lot before cutting into servings. It is very hot and will cut easier if slightly cooler.
Freeze leftovers in portioned pieces for up to 3 months.