The salad greens' bitter edge complements the earthy, sweet taste of the lasagna in this satisfying vegetarian dinner. (Serves 10)
* Combine 6 cups torn Boston lettuce, 2 cups torn radicchio, and 2 cups thinly sliced endive in a large bowl. Combine 1 1/2 tablespoons red wine vinegar, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Gradually add 1/4 cup extravirgin olive oil, stirring with a whisk. Drizzle vinaigrette over salad; toss gently to coat.