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Grate the courgettes, sprinkle them with salt, and let them sit in a sieve for up to an hour to drain excess moisture.
Blanch the asparagus and peas in boiling water for three minutes.
In a pan, gently soften the onion over low heat.
Once the onion is softened, add the courgettes, garlic, and lemon zest to create the vegetable filling.
Prepare the green sauce by making a classic béchamel, then stir in the mascarpone and parmesan until well combined.
Incorporate the spinach into the sauce and use a stick blender to blend the mixture until it becomes a vibrant green color.
In a baking dish, layer the green sauce, vegetable filling, broken lasagna sheets, mozzarella, parmesan, and pesto, repeating the layers until all ingredients are used.
Top the final layer with a generous amount of parmesan cheese.
Bake in the oven at 180 degrees Celsius for approximately 40 to 45 minutes, or until the top is golden and bubbling.
Allow the lasagna to rest for 10 minutes before slicing and serving.