Spring Lasagna

For the vegetables, peel the asparagus and remove the woody ends. Wash the zucchini and cut lengthwise into thin wedges. Peel the carrots and also cut into longish sticks.

Boil salted water and cook the asparagus spears in it until al dente. Blanch zucchini and carrot sticks in salted water. Strain the vegetables and drain thoroughly.

Heat olive oil in a pan. Fry the vegetable sticks in it until golden brown on all sides. Remove from pan, drain on paper towels if necessary, and set aside for now.

For the sugo, heat additional olive oil in the pan as needed. Sauté the shallots and celery in it. Add the mince and fry, turning, until crumbly. Pour the mixture with red wine and soup, stir in polpa and season everything heartily with salt and pepper. Let the sugo simmer uncovered for about 40 minutes. Remove from heat and stir in half the chives and half the cress.

For the béchamel sauce, heat the butter until it foams and sweat the flour in it (it should not take color). Pour in the milk and let the mixture simmer, stirring, for about 10 minutes, until it becomes a creamy sauce. Season with salt, pepper and lemon zest.

Brush a baking dish with a little oil. Preheat the oven to 200 °C (upper-lower heat).

Cover the bottom of the dish with lasagna sheets, spread 1/3 of the bechamel sauce on top and cover it with sugo. On top another layer of lasa

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