Preheat oven to 425. In a food processor make a cream with 10ounces of ricotta and 10ounces of baby spinach. Put the mix in a bowl. Add 1/2 cup shredded mozzarella, 2 tablespoons of grated pecorino, ¼ tsp pepper, 1/8 tsp nutmeg, 1/2 tsp salt. Slice 1 cup of baby zucchini in thin slices. In a small saute pan heat 1 tablespoon of olive oil and add 1/2 cup of pancetta cut in small cubes, once pancetta is crispy, 2-3 minutes, add 1/4 cup pinenuts and turn heat off stirring a bit to toast nuts. Spread 1/3 cup of mix on bottom of 8 inch pyrex . cover with two sheets of dry lasagna followed by 1/3 cup of mix on top, add thin slices of zucchini and a sprinkle of pancetta and pinenuts. Cover once again with lasagna sheets and continue until last layer. Mix 1/2 cup cream with 1/4 cup of pecorino and put on top last layer continuing with last slices of zucchini, and sprinkle pancetta and pinenuts. Sprinkle 1/4 cup of grated mozzarella on top. Cover with aluminum and bake for 15 minutes. Uncover. Bake another 8-10 minutes. Enjoy!!