In a food processor, combine the flours and eggs. Pulse until the dough begins to form. If too dry, add water.

Transfer the dough to a floured surface and knead vigorously until soft and velvety.

Shape the dough into a ball and cover with a towel to rest for about 30 minutes.

Cut the rested dough into half-inch thick pieces.

Flatten slightly and pass through a pasta machine, starting on the lowest setting and working up to number five, dusting with semolina flour to prevent sticking.

Lay the rolled sheets flat on a floured surface without overlapping.

In a large sauté pan, heat olive oil over medium heat.

Add the onions and garlic scapes and sauté until the onions soften.

Incorporate the zucchini, cooking for about five minutes, then season with basil, parsley, chives, salt, pepper, and paprika.

Remove from heat and transfer to a bowl.

In the same sauté pan, combine the four-cheese panna, whipping cream, and grated Parmigiano.

Cook on low heat until the cheese melts into a rich sauce.

Fill a large pot with salted water and bring to a low boil.

Gently place three lasagna sheets into the water and cook for 2-3 minutes.

Remove sheets and place in a bowl of cold water, then transfer to a clean dish towel.

Pour a layer of cheese sauce in an oven dish to coat the bottom.

Lay down the first layer of cooked pasta sheets, overlapping slightly.

Spoon cheese sauce over the sheets, followed by sautéed zucchini and onions, zucchini blossoms, and grated Parmigiano.

Repeat layering, alternating pasta directions, finishing with olive oil on top.

Preheat the oven to 400°F (200°C).

Bake the lasagna uncovered for 25 minutes.

Switch to grill setting for an additional 2 minutes, watching closely.

Remove from oven and let sit for 5 minutes before serving.