Heat oven to 400 degrees Fahrenheit. On a large baking sheet, spread sweet potatoes and cauliflower tossed with oil. Roast for 35-40 minutes, until soft.
In the meantime, combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to simmer, cover and cook for 15 minutes. Fluff with a fork.
Coat a 9 by 13 inch baking dish with cooking spray.
Combine quinoa with tomato sauce.
In another bowl, combine ricotta cheese, egg, basil, and Italian seasoning. Mix well.
Assemble: Spread half of the sauce mixture evenly into the baking dish. Add the vegetables, then all the ricotta mixture. Finish with the remaining sauce and spread mozzarella on top.
Bake the lasagna, covered, for about 30-35 minutes. Let stand for about 5 minutes before serving.