Bring a large pan of water to the boil. Heat a grill pan. Toss the courgette strips with the oil and grill them for 2-3 minutes, turning often. Meanwhile, add the pine nuts to a small saucepan over a medium heat and cook for 2-3 minutes until toasted. Transfer to a plate immediately.
Cook the lasagne sheets for 3-4 minutes in the boiling water, then drain well. Carefully cut each lasagne sheet in half width ways so you have 12 pieces. Meanwhile, cook the spinach in 1 tsp water for 2-3 minutes until the leaves have wilted. Drain well, squeezing out the excess moisture with the back of a spoon.
Toss the cooked courgette strips in the pesto. Layer them with the lasagne sheets, spinach and dollops of the ricotta. Garnish with the basil and pine nuts.