Heat oven to 350 degrees F. On a large baking sheet, spread sweet potatoes and cauliflower tossed with oil. Roast for 25-30 minutes.

In the meantime, coat a 9 by 13 inch baking dish with cooking spray. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to simmer, cover and cook for 15 min. Fluff with a fork. Evenly spread the quinoa in the prepared baking dish.

Combine ricotta cheese and egg in a medium bowl; mix well. Stir in parmesan, basil, and oregano.

Spread half of the sauce over the quinoa. Make a layer of the roasted veggies, then all the ricotta mixture. Finish with the remaining sauce and spread mozzarella on top.

Bake the lasagna until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 30-35 minutes. Let stand for about 10 minutes before serving.