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Preheat the oven to 180C/Gas 4.
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Heat the olive oil in a large heavy-based pan. Add the pumpkin and cook, covered, stirring gently from time to time, until the pumpkin is tender, up to one hour.
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Season the pumpkin with plenty of paprika, a grating of nutmeg, freshly ground black pepper and a little salt, to taste.
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Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow mixture to stand.
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For the béchamel sauce, melt the butter in a small saucepan without letting it brown. Add the flour little by little, stirring constantly to prevent lumps from forming.
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When the flour has evenly absorbed the butter, continue to cook, stirring, for 4-5 minutes.
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Add the 350ml milk a little at a time, strirring constantly to make a smooth, thick and creamy sauce. Season.
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Arrange a layer of lasagne pasta sheets in the bottom of a large ovenproof dish. Spoon over a third of the pumpkin mixture. Lay more pasta sheets over the top, followed by another layer of pumpkin and another layer of pasta, followed by a final layer of the pumpkin mixture. Finish with a layer of lasagne pasta sheets.
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Pour the 150ml milk over the top and allow it to drain through to all pasta layers.
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Bake for ten minutes in the preheated oven, remove and spread the béchamel sauce on top.
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Bake for a further 15-20 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and is beginning to go crisp.
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Remove from the oven, sprinkle with parmesan and place back in the oven for a few minutes - take care not to burn the pasta or the béchamel on top. Serve immediately.
