Begin by slicing the zucchini into 1/4” rounds. Sprinkle the slices with salt and let them sit for about 20 minutes. Rinse under cool water and pat dry.

Fill a pot with water and bring to a rolling boil. Prepare an ice bath in a large bowl with cold water. Blanch kale and basil for 60 seconds, then transfer to ice bath.

In a blender, combine the blanched greens, toasted pumpkin seeds, garlic, olive oil, lemon juice, salt, and water. Blend until mostly smooth, adjusting water as necessary.

Preheat your oven to 375°F (190°C). In a bowl, mix one-third of the pesto with ricotta. Spoon the remaining pesto into the baking dish, layer noodles, ricotta mixture, zucchini, and scallions. Repeat layers.

Spread the last portion of pesto over the top noodle layer, sprinkle with mozzarella cheese. This will add a delicious topping.

Carefully place the assembled lasagna in the oven and bake for about 30 minutes until cheese is bubbling and golden brown.

Remove from the oven and let it rest for 5 minutes before slicing to serve warm, enjoying the comforting flavors.