For the bechamel: Place 2 full spoons of cornstarch, turmeric, salt in a pan with approximately 1 liter of contents and turn dry. Then add 200ml of very cold milk, mix, and once all the ingredients have melted, you can add the rest of the milk, mixing well (you can help yourself with an immersion blender).

Now you can turn on the heat (medium/low) under the pan and start stirring until the sauce coats the spoon. Turn off the heat in the pan, let it cool a little and cover well with cling film (i.e. there must be no air between the béchamel sauce and the cling film, otherwise a skin will form).

Boil the peas al dente in lightly salted water, drain and set aside.

Boil the green beans al dente in lightly salted water, drain them, cut them into slices of a couple of centimeters and keep them aside.

Peel and dice the courgettes and carrots, keeping them separate.

Place a pan with 2 tablespoons of oil on the heat (medium/low) and as soon as it is hot, add the chopped onion, then as soon as it becomes transparent, add the carrots and cook them for 10 minutes, adding water as needed. Add the courgettes and cook for 5 minutes, then add the boiled peas and green beans, stirring a little, then immediately turn off the heat.

You can also use homemade lasagne but in this case, you must cook them “al dente” in plenty of salted water (we recommend using a lasagna maker or a large pan so they remain flat).

Set aside 4 tablespoons of béchamel and a couple of tablespoons of grated cheese.

Add to the pan with the béchamel, the grated cheese and all the vegetables together, mixing very delicately.

Turn the oven on to 180°C.

Take a lasagne dish or a rectangular baking dish (approximately 30x20x7 cm), put a spoonful of oil on the bottom and distribute it evenly with a brush or your fingers even on the edges, then continue with a light layer of béchamel only (2 spoons) distributing it only on the bottom.

Alternate layers of the mixture (bechamel, cheese, vegetables) with the lasagna.

Finally, spread the remaining béchamel on the surface, sprinkle with 2 tablespoons of parmesan, a drizzle of oil and bake.

Cook in a hot oven at 180°C for 20 minutes, setting, if necessary, a final 5 minutes of grilling.

If you want, decorate with a few basil leaves and finally serve.