Step 1Preheat oven to 180°C. Lightly grease an 8–cup capacity baking dish. Then line a baking tray with baking paper. Place pumpkin on tray. Spray with olive oil. Bake for 20 minutes, or until tender.
Step 2Meanwhile, heat oil in a large non-stick frying pan over high heat. Sauté onion and garlic for 5 minutes. Add mushrooms and cook, stirring, for 5–7 minutes, or until golden. Remove from pan.
Step 3Heat remaining oil in same pan over high heat. Cook spinach, stirring, for 2 minutes, or until just wilted. Transfer to a colander. When spinach is cool enough to handle, squeeze out excess liquid. Finely chop. Combine spinach, ricotta and egg in a medium bowl. Season with cracked black pepper.
Step 4Melt table spread in a medium saucepan over medium-high heat. Then add flour and cook, stirring, for 1 minute, or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat and simmer, stirring, for about 5 minutes, or until the mixture thickens. Remove from heat. Season with pepper.
Step 5Spread 1/2 cup of white sauce over base of baking dish. Top with 2 pasta sheets, then pumpkin and half of the chicken. Drizzle over ½ cup of white sauce and top with 2 pasta sheets. Evenly spread over ricotta mixture, top with 2 pasta sheets. Top with mushroom mixture, remaining chicken and ½ cup of white sauce. Then finish with 2 pasta sheets and the remaining sauce, and scatter with mozzarella.
Step 6Bake, covered, for 40 minutes. Uncover and bake for 15–20 minutes, or until golden and pasta is tender. Leave to stand for 10 minutes before serving.