Lasagna with Lamb Roasted Tomatoes and White Bean Hummus

Ingredients

• 20 ounces grape or cherry tomatoes
• sea or kosher salt, black pepper and crushed red pepper to taste
• 1 tablespoon olive oil
• 2 15 ounce cans cannellini or navy beans, rinsed and drained
• 4 teaspoons anchovy paste
• 4 teaspoons rosemary, chopped finely
• 2 clove garlic
• sea or kosher salt and black pepper to taste
• 2 tablespoons extra virgin olive oil
• 1 red onion, minced
• sea or kosher salt and black pepper, to taste
• 3 cloves garlic, minced
• 2 pounds ground lamb
• 1 tablespoon rosemary, finely chopped
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 8-12 no boil whole wheat lasagna noodles
• 1 cup mozzarella cheese, grated
• 1 cup provolone cheese, grated
• 1/2 cup parmesan, shredded

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