Kuta with Pesto and Pasta 8 oz frozen chopped spinach 2 oz pesto or 1 c basil leaves and 1 t olive oil 2-3 cloves garlic 1-2 t Dijon mustard 8 oz ricotta cheese (low fat is fine) salt and pepper to taste 2 medium or 1 large kuta or zucchini (about 4 c. sliced) 2 c dry macaroni (chicken broth or leftover chicken would probably be good in this) (1 c shredded mozzarella or swiss cheese) (butter or margarine) Thaw spinach in microwave. Blend with pesto or basil/olive oil, ricotta cheese, Dijon mustard, salt, pepper and garlic to taste (mince garlic or put through garlic press). I use a food processor. Slice kuta and microwave (high 3 minutes, stir, repeat) or steam with small amount of water. Chicken broth might be good for carnivores. Cook macaroni and drain. Season lightly with salt and pepper and add butter if desired (I don't; could probably mix in finely chopped leftover chicken if desired). Put 1/2 of macaroni in bottom of baking pan. Cover with steamed kuta slices. Cover slices with 1/2 of spinach/ricotta/pesto mixture. Repeat layer. Top with shredded cheese if desired. Bake 1/2 hr at 350 degrees, or until top starts to brown. Source: Sydney Hoeltzli I suspect lasagna noodles could be used instead of macaroni; other pasta would probably also be good.