Cook pasta in boiling salted water until not quite "al dente". Add the cauliflower and bring back to a boil. Drain and rinse, then set aside.
Heat a large saucepan over medium heat. Coat lightly with cooking spray and add the sausage. Cook the sausage until it is golden brown, stirring frequently. Remove the sausage from the pan and set it aside.
Add the olive oil to the pan. Add the onion, garlic, and bell pepper. Cook stirring often until everything is soft and fragrant. Add 1/4 cup of the chicken stock to the pan. Stir to loosen any brown bits. Add the flour and cook and stir for 2 minutes.
Add the remaining stock stirring until smooth. Stir in Half & Half and cook until the mixture thickens and is bubbly. Remove the pan from the heat and add in the grated cheese, stirring until it melts.
Coat a rectangular baking dish with cooking spray. Combine the pasta, cauliflower, sausage, and cheese sauce in the pan. cover the pan with foil and bake for 30 minutes at 350 degrees.
Combine the melted butter, bread crumbs, and Parmesan. Remove the foil and top the casserole with the crumb mixture. Return to the oven for another 10 minutes. Turn oven to broil and allow the topping to brown.
Remove from the oven and allow to rest for 10 minutes before serving.
Melt the butter in a small sauce pan. Add the flour and cook, stirring frequently for 2 minutes or so. Add the milk slowly whisking constantly to keep things smooth.
Bring the mixture just to a boil, stirring constantly. Remove the pan from the heat and stir in the Parmesan cheese. Set aside in a warm place. If sauce gets too thick add a little more half & half.
Cook the lasagna according to the package directions. Drain well and lay out on wax or parchment paper. Prepare the filling while the pasta cooks.
Heat the olive oil in a large skillet. Add the onion and cook for 3 minutes. Add the bell peppers and mushrooms and cook another 3 minutes. Stir often during this step to insure everything is softening.
Add the garlic and artichoke hearts and cook 3 minutes more or until everything is soft, fragrant, and lightly browned. Allow to cool before adding to the other filling ingredients.
In a large bowl, combine the ricotta, eggs, pesto, and 1/3 cup of the Italian Cheese Blend. Mix everything together. Add the cooled vegetables and stir it all together.
Spray a baking dish with non-stick spray. Place 2 lasagna noodles in the bottom of the dish. Spread half of the filling evenly over the noodles. Sprinkle with a little of the remaining cheese blend and drizzle a tablespoon or two of the Bechamel over the layer.
Repeat the process with two more noodles and the other half of the filling. Sprinkle with cheese and drizzle with sauce as for the first layer.
Top with the remaining two noodles. Spread the rest of the Bechamel sauce on top and sprinkle with the last of the cheese blend.
Cover loosely with foil and bake in a pre-heated 350 degree oven for 30 minutes. Check to see if things are beginning to bubble. If not cover and bake another 5 minutes or so.
When the lasagna is bubbly, remove the foil and raise the oven to broil. Broil the lasagna for 3 - 4 minutes or until it is lightly golden brown and even more bubbly.
Allow to rest 10 -15 minutes before cutting and serving.
Heat the olive oil in a small fry pan. Add the garlic and shallots and cook until golden brown. Be careful not to burn them.
Add the wine to the pan and bring to a boil. Reduce the heat to medium and simmer until the wine is reduced by half, 5 - 7 minutes. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook stirring often for 2 minutes.
Add about 1 cup of the stock and continue to whisk until it is smooth. Gradually stir in the rest of the stock. Bring the mixture to a boil, reduce the heat and add the reserved garlic and wine mixture and the Italian Herb Blend.
Continue to simmer for 5 - 10 minutes until the gravy thickens. Give it a taste and add salt and pepper as needed.
Serve with turkey, dressing, or anything else you want to put it on.