Step 1

In a large, nonstick skillet over medium-high heat, heat the oil until it shimmers. Add the zucchini in a single layer, if possible, along with a big pinch of salt, and saute until softened and charred in spots, 4 to 5 minutes per side.

Step 2

In a large bowl, combine the water, cream cheese, heavy cream, 3/4 cup (about 2 ounces) of the Parmesan and lemon zest. Lightly season with salt and pepper and whisk until well combined. It’s okay if there are a few lumps of cream cheese — they will melt when heated.

Step 3

Once the zucchini is ready, add the garlic and nutmeg and cook, stirring, until fragrant, about 1 minute. Pour the creamy mixture into the skillet and stir until it just starts to bubble. Add all of the spinach and most of the basil a handful at a time, stirring as it wilts down before adding more. Once the spinach and basil are wilted, reduce the heat to medium.

Step 4

Add the lasagna pieces and, using a wooden spoon, make sure they are all submerged and spread out as much as possible in the sauce.

Step 5

Cover the skillet and cook for about 6 minutes to soften the noodles. Uncover and stir the lasagna pieces, making sure that some of the sauce and vegetables get tucked between them, so they don't stick together. Then, flatten them out as much as possible, keeping them submerged: This will create a lasagna that you will be able to cut into. Scatter with the remaining Parmesan, then cover and cook for 2 minutes, or until a knife slides through the noodles without any resistance. The lasagna will appear a little soupy.

Step 6

Remove from the heat, uncover and let sit for 5 minutes. If the lasagna still seems too saucy, return the pan to medium-low heat and simmer, uncovered, for another 2 minutes.

Step 7

When ready to serve, scatter over the remaining basil leaves, more cheese, if using, and the pine nuts. Use a large spoon or spatula to divide into portions and serve straight out of the pan at the table.