Roasted Cauliflower & Carrot Lasagna

• 2 Tablespoons Olive Oil, Divided
• 1/2 cups Onion, Diced
• 6 cloves Garlic, Minced
• 1/2 teaspoons Salt
• 1 teaspoon Pepper
• 2 teaspoons Italian Seasonings
• 1/2 cups Red Wine
• 2 cans (14 Oz. Size) Diced Tomatoes, No Salt Added
• 1- 1/2 cup Cauliflower Florets
• 2 whole Carrots, Sliced
• 4 whole Chicken Sausages, Casings Removed
• 9 whole Whole Wheat Lasagna Noodles, Cooked
• 1/2 cups Ricotta Cheese
• 1 cup Mozzarella Cheese, Shredded
• 1/2 cups Parmesan Cheese, Shredded

1. Preheat oven to 425 degrees F. Oil a 9x13 baking dish.
2. In a saucepan, drizzle 1 tablespoon oil.
3. Add onions and garlic.
4. Allow to bloom 2 minutes.
5. Add salt, pepper, Italian seasonings, and red wine.
6. Let simmer 2 more minutes.
7. Add diced tomatoes and let simmer.
8. Meanwhile in a baking dish, add the remaining 1 tablespoon olive oil, cauliflower, and carrots.
9. Toss and roast 25 minutes.
10. In a cast iron skillet, brown sausage.
11. Cut into bite-sized pieces as it browns.
12. Drain if there is any grease.
13. Combine tomato sauce with chicken sausage and let it all simmer together.
14. In the prepared 9x13 dish, layer a little sauce.
15. Add 3 noodles.
16. Top each noodle with a portion of the ricotta cheese and mozzarella.
17. Add 1/3 of sauce mixture and 1/3 of the roasted veggies.
18. Continue layers 2 more times.
19. Top the last layer with mozzarella and Parmesan cheese.
20. Bake 25 minutes until golden brown and bubbly.

olive oil, onion, garlic, salt, pepper, italian seasonings, red wine, tomatoes, cauliflower, carrots, chicken, whole wheat lasagna noodles, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/roasted-cauliflower-carrot-lasagna/ (may not work)