To make the pesto Put the garlic, pine nuts, basil leaves and Parmesan in a
food processor and process until coarsely chopped.
With the motor running, gradually add the oil and process until the mixture becomes a smooth paste.
Cook the lasagne in a large pot of rapidly boiling water until al dente (cooked, but still with a bite to them). Drain well, and when it is cool enough to handle cut each sheet in three pieces.
Lay a piece of lasagne on the centre of each plate and top each with a couple of spinach leaves, a slice each of tomato and bocconcini, a fresh basil leaf and a spoonful of pesto.
Top with another sheet of lasagna and layer as before, finishing with a layer of lasagna. Each stack should have two complete layers.
Place a generous spoonful of pesto on top of each stack and serve immediately.