I had been planning to make these vegetarian lasagna for no less than ten years, ever since I found the recipe in a magazine, whose name I don’t remember. I didn’t pay much attention to the process, and ten years later I barely remember the ingredients: but I can assure you that the result I got is not only very good, but with its combination of lasagna and legumes (yes, you got it right, but not horrified) is a complete dish, followed by a fruit. In fact, one serving of these vegetarian lasagna has an excellent breakdown of carbohydrates, fats and complete proteins.
The recipe for these vegetarian lasagna is for six people: per serving (so one sixth) it has 447 calories, with 14 grams of fat, 56 of carbohydrates and 23 of proteins.

“SPRING” VEGETARIAN LASAGNE
For 6 people
250 gr of egg lasagna (the dry type that does not require blanching)
500 gr frozen spring peas
dried or fresh mint, a generous handful
a piece of onion
25 gr corn starch or rice
1 lt skimmed milk
50 gr Grana Padano
grated nutmeg and pepper: a sprinkle
500 gr of datterini tomatoes
250 gr of lean or light ricotta
25 gr of butter
salt to taste

For the sauce: melt the butter with the chopped onion in a high-sided pan, add the frozen peas and a drizzle of water and cook for half an hour over low heat, until cooked. Pour the mixture into a blender with a capacity of 1.5 / 2 liters, together with the corn starch, skim milk and a handful of mint, salt, pepper and nutmeg. Blend well, pour the sauce into the pan and cook, stirring often until the spoon is lightly glazed (about 6-7 minutes). The sauce must be pretty liquid.
Set the sauce aside.

In another bowl , mix the ricotta into a cream, finally cut the washed datterini tomatoes in half or quarters. Take a rectangular pan / ovenproof dish for lasagna with a maximum length of 30 cm, non-stick.
Pour a light layer of spring sauce on the bottom , put the lasagna on top, then the ricotta, the cherry tomatoes, a generous spoonful of parmesan, a pinch of salt and a ladle of sauce. Make another layer of pasta with the same procedure. Close with a third layer of lasagna, cover it with the remaining sauce, making sure that the pasta is all covered by the sauce. Add a few tomatoes and two generous spoons of parmesan, a few leaves of mint. Bake at 200 ° for about half an hour, plus a few minutes on the grill to make the crust on top.
Serve hot / lukewarm, after letting it “impact” for at least 3/4 of an hour.

To further reduce the calories you can reduce the cheese to thirty grams (three level spoons) and eliminate the butter in the sauce. This will reduce the calories to 350.