Zucchini lasagna

3 zucchini

250 g ricotta

1 dl grated parmesan + a little to sprinkle on top

1 dl milk

3 eggs

50 g spinach

salt and pepper

olive oil

50 g pine nuts

Heat up the oven to 200 degrees Celsius. Plane the zucchini in thin slices along the length of them. Mix ricotta, parmesan, milk, eggs, spinach, salt and pepper in a bowl. Make layers of zucchini and the cheese mixture in an oven tray. Finish with a layer of zucchini. Sprinkle over parmesan and drizzle olive oil over. Sprinkle over the pine nuts and cook in the oven for 30 minutes.