Roasted Cauliflower & Carrot Lasagna

Preheat oven to 425ºF. Oil a 9×13 baking dish.

In a saucepan, drizzle 1 tablespoon oil. Add onions and garlic. Allow to bloom 2 minutes. Add salt, pepper, Italian seasonings, and red wine. Let simmer 2 more minutes. Add diced tomatoes and let simmer.

Meanwhile in a baking dish, add the remaining 1 tablespoon olive oil, cauliflower, and carrots. Toss and roast 25 minutes.

In a cast iron skillet, brown sausage. Cut into bite-sized pieces as it browns. Drain if there is any grease. Combine tomato sauce with chicken sausage and let it all simmer together.

In the prepared 9×13 dish, layer a little sauce. Add 3 noodles. Top each noodle with a portion of the ricotta cheese and mozzarella. Add 1/3 of sauce mixture and 1/3 of the roasted veggies. Continue layers 2 more times. Top the last layer with mozzarella and Parmesan cheese.

Bake 25 minutes until golden brown and bubbly.