Step 1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Put pumpkin slices onto trays and spray with oil. Roast for 20 minutes, or until tender. Cool.
Step 2 Place a saucepan over medium heat and melt table spread. Add flour and whisk until well combined. Remove pan from heat and slowly add milk, whisking until combined. Return to heat and whisk constantly until mixture comes to the boil and thickens. Remove from heat and stand for 10 minutes. Add egg and whisk until combined.
Step 3 Grease and line a 20cm-square baking dish with baking paper. Spread 2 tablespoons of white sauce over base of prepared pan. Top with 2 pasta sheets. Place 1/2 the baby spinach over pasta, add 1/2 the pumpkin slices, 1/2 the feta, 1/3 of the sage and 1/3 cup white sauce. Repeat layers once.
Step 4 Cover with remaining 2 slices of pasta. Spread remaining white sauce over pasta. Sprinkle tasty cheese, parmesan and sage on top. Bake for 25 minutes. Stand for 10 minutes, cut and serve.