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Preheat the grill to 230ºC, or as hot as it goes.
Add the butter to a small oven proof skillet or pan and melt. Add in the courgette and leek and sweat down for at least 10 minutes until very soft. Add in the garlic and cook for a couple of minutes before adding the flour and cooking for 2 more minutes.
Begin to add the milk in 3 stages, stirring well with each addition until you have a silky sauce. Add in the pecorino, spinach and basil and stir well. Cook for a couple of minutes until the spinach has wilted then season with nutmeg, pepper and salt to taste.
Chop the lasagne sheets into small 3 inch squares. Add to the sauce with a splash of water then stir and cook on a low heat for 3-4 minutes until almost cooked. Turn the heat off then spoon over dollops of ricotta. Tear over your mozzarella then finally sprinkle over the pine nuts.
Place under the grill for 10-15 minutes until golden and bubbling.