2 tbsp. olive oil
4 scallions, chopped
1/4 c. pine nuts
2 med. zucchini, grated
2 tbsp. lemon juice
1 tbsp. grated lemon rind
3/4 lb. spinach lasagna noodles
1 lb. part-skim ricotta cheese, mixed with 2 cloves garlic, minced
1 lb. part-skim Mozzarella, grated (or a mixture or this with smoked Mozzarella)
1 c. chopped, fresh basil leaves or 2 tbsp. dried

To make the sauce: Heat the oil in a saucepan and saute the onion, red peppers, and garlic until vegetables are tender. Add remaining sauce ingredients and simmer, covered 30 minutes. Prepare the lasagna: Heat the oil in a skillet and saute the scallions and pine nuts, stirring, until the pine nuts begin to brown. Add the zucchini, lemon juice and rind; saute until the zucchini is just tender. Remove skillet from the heat and set aside. Boil lasagna noodles just until tender. Drain and rinse under cold water.

Preheat oven to 350 degrees. To assemble lasagna: Spread a little sauce over the bottom of a 9 x 13 x 2 inch pan. Cover sauce with a layer of noodles. Spread the zucchini mixture over noodles, then add another layer of noodles. Spread ricotta on top and sprinkle with Mozzarella. Cover with remaining sauce and sprinkle basil on top. Bake 35 to 40 minutes, or until sauce is bubbly and cheese has melted. Remove from oven and let stand 10 minutes before serving.