Preheat oven to 180°C. Heat a dash of oil in a large nonstick frying pan, cook pumpkin and onion until golden and tender. Season with freshly ground black pepper.

Combine cottage cheese with eggs and thyme. Mix well. In a separate bowl, combine watties 'chunky tomato and roasted garlic pasta sauce' with water, mix well.

To assemble, cut three sheets lasagne to fit a lasagne style dish (2 L capacity). Spoon a quarter of the pasta sauce into the base and place one sheet lasagne on top. Cover with half of the cooked pumpkin mix and half of the watties 'frozen free flow chopped spinach'. Spoon over a quarter more pasta sauce and spread with half of the cottage cheese mixture, sprinkle with quarter cup mozzarella. Repeat the layers, finishing with a lasagne sheet. Spoon over remaining pasta sauce and sprinkle with half a cup grated mozzarella.

Cook for 35 to 40 min or until golden and the pasta is tender.
Note: if using dried pasta sheets add an extra half cup water and cook for an extra 10 min