Lasagne With Vegetable Ragù

Clean the vegetables. Thinly slice the asparagus. Halve the zucchini and leek lengthwise and cut into thin semi-circular slices. Trim and chop the artichoke. 

Heat a drizzle of oil in a frying pan over high. Saute the zucchini for 3-4 minutes and set aside. Repeat this step with the artichoke. 

Bring a pot of water to the boil and add the artichokes. Cook for 3 minutes from when the water returns to boil. Drain and cut into smaller pieces.

Heat 1 Tbsp. oil in a skillet and brown the leek and asparagus for 2-3 minutes; stir in remaining vegetables, season with salt and pepper, and cook a further 3-4 minutes. At the end, add 1 Tbsp. parsley.

Preheat oven to 340°F.

Melt 2 Tbsp. butter in a small saucepan and whisk in flour. Next, add the milk, a pinch of salt and a dash of grated nutmeg. Bring to the boil and cook 3-4 minutes until the mixture thickens to form a bechamel sauce. Set aside to cool. Whisk the ricotta into the bechamel. 

Coarsely grate the scamorza cheese and set aside. Grease a baking dish and spread the bechamel over the bottom. Lay 2 lasagna sheets over bechamel. Spoon more sauce over the sheets, spreading in an even layer. Top with a layer of vegetables, sprinkle with scamorza and top with another 2 lasgna sheets. Repeat another two layers, ending with more sauce on the fourth layer and a few pieces of vegetable. Scatter scamorza pieces and a few flecks of butter and bake for 45 minutes.

Spread these with more sauce, add a layer of vegetables, sprinkle with scamorza and cover with another 2 sheets. Repeat to create two more layers like these, then spread a little more sauce on the fourth layer and add a few more pieces of vegetables on top. Scatter with scamorza pieces and a few flecks of butter, then bake for 45 minutes.

Peel the eggs and pass through a sieve shortly before removing the pasta from the oven. When serving, sprinkle the lasagne with the egg and drizzle with 1 Tbsp. melted butter.