Recipe: Lasagna Primavera

Preheat the oven to 350 degrees. Lightly spray a 13-by-9-inch baking dish with cooking spray. Prepare lasagna noodles according to the package directions.

Heat the olive oil in a large, cast-iron skillet over medium-high heat. Saute the onion until soft and translucent, about 4 minutes. Add the garlic and saute an additional minute. Pour the onion and garlic into a large mixing bowl.

Without wiping out the skillet, add the cauliflower and 1 cup of broth. Simmer 5-6 minutes until the florets are soft and the broth evaporates. Add the softened cauliflower, ricotta and red pepper flakes to the onion mixture. Stir well and set aside.

Add the broccoli and 1 cup of broth to the skillet. Simmer 4 minutes. Add the baby spinach and cook 2 minutes more, until the spinach wilts and the broth has evaporated. Pour the broccoli and spinach mixture into a second bowl and set aside.

Add the cherry and sun-dried tomatoes, and 1 cup of broth, to the skillet. Simmer for 4 minutes until the fresh tomato skins wrinkle. Use a slotted spoon to scoop the tomatoes into a separate bowl. Add the balsamic vinegar to the bowl. Stir and set aside. (Vegetables can all be cooked in advance and refrigerated for up to three days before assembling the lasagna.)

Place 3 cooked noodles in the bottom of the baking dish. Spread the broccoli mixture evenly over the noodles. Place 3 more noodles on top and cover them with the cauliflower mixture. Add a layer of basil over the cauliflower and three more noodles. Cover the noodles with the tomato mixture and sprinkle with mozzarella.

Bake, uncovered, 25-35 minutes until the top layer of cheese has melted. Serve hot. Makes 9 servings.