MAKE PUMPKIN BECHAMEL:
Heat the oil in a saucepan. Over medium heat add the flour and cook, stirring constantly, until the flour glistens, about two minutes.
Add the nondairy milk, stirring constantly with a whisk to prevent lumps from forming. Add the pumpkin puree and continue to whisk. Cook the sauce for 10 minutes. You want it to be thick but fluid, about the consistency of pancake batter. If the sauce gets too thick, add some more nondairy milk.
Add salt and pepper to taste and the nutmeg. Stir well.
MAKE CREAMED SPINACH:
Heat the oil in a saucepan and add the onion and garlic.
Saute over medium heat until the onions turn translucent. Add the flour.
Cook, stirring, about two minutes until the flour glistens. Add the cashew cream and stir well.
Add the thawed spinach and continue cooking about two minutes. If the mixture is too thick, add some water. Add salt and ground pepper and, if desired, a dash of nutmeg.
Turn off the heat.
ASSEMBLE THE LASAGNA:
Spread a ladleful of the pumpkin bechamel on the bottom of a 8 X 5-inch baking dish with sides that are at least 3 inches deep.
Arrange two no-boil noodles on top of the sauce, then pour half of the pumpkin sauce on the noodles and spread evenly.
Place two more lasagna noodles on the pumpkin mixture, pour the the spinach mixture on top and spread evenly.
Place two more lasagna noodles on top of the spinach and spread the remaining pumpkin sauce over the noodles.
Top with the grated potato or breadcrumbs. Cover with aluminum foil and bake in a preheated 375-degree oven for 30 minutes.
After 30 minutes remove the tinfoil and continue to bake for 15 more minutes. Then turn on the broiler and broil until the potatoes turn golden-brown and crunchy, about 5-10 minutes. Keep a close eye on the lasagna at this stage because you don’t want the top to burn.
Remove from the oven. Serve the lasagna hot or at room temperature– it’s perfect either way.