Start with the meat sauce: pour a little oil into a frying pan and add the previously chopped carrots, celery and onion. Let it fry for a few minutes and then, over medium heat, brown the meat with a pinch of salt and pepper. As soon as it has browned slightly, add a little white wine and, once it has evaporated, pour in the tomato puree. Add salt to taste and cook over a low flame. Now take care of the hunchback: remove the leaves and the tougher outer parts, dividing them into ribs, taking care to eliminate all the filaments: Pass the ribs under running water, dry them and divide them into pieces of about 5-6 cm each. Boil the ribs for a few minutes in plenty of salted water. Drain the hunchback pieces and leave them to cool. Then dip them in flour and beaten egg. They are now ready to be fried. Once they have been placed on blotting paper, turn on the oven to 180°. Once you have finished the preliminary preparations, take a baking tin and start preparing the layers, as you do with classic lasagne: on the base a spoonful of sauce, then the hunchbacks, some more sauce and a sprinkling of parmesan. And so on until you run out of ingredients. Place in the oven for 30 - 35 minutes. TIP: On the last layer you can add a few mozzarella or béchamel flakes to make the dish 'stringy' and tastier. Finally, add a generous amount of grated Parmesan cheese to give a crispy crust. CURIOSITY: The hunchback or thistle resembles celery, its flavour is similar to that of the artichoke and its name is somewhat bizarre. The name derives from its shape, which is the result of a specific cultivation technique. In fact, the thistle is partly buried to protect it from the harsh winter temperatures. Thus covered, it curves during growth, forming a real hump.