Preheat the oven to 375 degrees.
Spread a couple of ladlefuls of the pumpkin bechamel on the bottom of a 9 X 13 inch baking dish.
Layer five of the lasagna noodles on top of the sauce, then layer on half of the creamed spinach, spreading it evenly over the noodles. On top of the spinach, layer on approximately a third of the pumpkin sauce.
Cover with five more noodles and continue layering with all of the remaining creamed spinach and a third of the bechamel.
Place your last five noodles in the pan, and this time cover with just the remaining pumpkin bechamel.
Top evenly with the breadcrumbs. Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes remove the foil and continue to bake for 30 more minutes.
Remove from the oven. Let stand 10 minutes, then serve the lasagna hot or later, at room temperature. If desired, sprinkle on some chopped parsley or basil before serving.