Lasagna Primavera

Add broth and water to large saucepan. Bring to a boil. While waiting for broth to boil, cut cauliflower into florets. Add florets to boiling broth. Cover and boil about 7 minutes or until cauliflower is tender. Transfer cauliflower to a blender jar, using a slotted spoon, and add 1 c. of the cooking liquid. Add butter/garlic mixture along with salt, pepper, and milk. Vent blender and blend until smooth and creamy. Add cheeses and blend again until cheese is melted and incorporated. Remove 1 c. sauce and reserve for another use. (PS. it freezes well!)

Preheat oven to 350. Lightly grease a 13X9 baking dish. Mix broccoli, carrots, tomatoes, 1 can water (use the tomato can), and green peppers in a large bowl. Set aside. Mix ricotta, parmesan, egg, salt, and pepper in a small bowl. Add 2/3 c. Alfredo sauce to the bottom of the prepared baking dish. Top with 4 noodles (you may have to overlap their edges slightly). Top the noodles with 1/2 the cheese mixture. Top the cheese mixture with 3 c. of the vegetable mixture. Spoon 2/3 c. sauce over vegetables. Top with 1 c. mozzarella cheese. Add 4 more noodles, followed by the remaining cheese mixture, 3 cups vegetables, 2/3 c. sauce, and 1 c. mozzarella. Add 4 more noodles then remaining vegetables. Spoon remaining sauce over the vegetables. Top with 2 c. mozzarella cheese. Cover tightly with foil. Bake, covered, 45 minutes. Uncover and bake 15-30 min longer or until noodles are cooked and most of the liquid is absorbed. Let stand at room temperature 15 minutes before cutting.