Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls with Ricotta
A cozy and flavorful twist on classic lasagna, these Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls combine creamy ricotta, naturally sweet roasted sweet potatoes, tart cranberries, and warm cinnamon. Perfect for holiday dinners, family gatherings, or a comforting vegetarian meal.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8 rolls
ingredients
For the Roasted Sweet Potatoes
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon black pepper
For the Filling
1½ cups ricotta cheese
1 cup roasted sweet potatoes (prepared above)
½ cup dried cranberries, finely chopped
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
For the Lasagna Rolls
8 lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Garnish
Fresh parsley, chopped
Extra dried cranberries (optional)
Instructions
Step 1: Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Toss diced sweet potatoes with olive oil, cinnamon, salt, and pepper.
Spread on a baking sheet in a single layer.
Roast for 20–25 minutes, until tender and lightly caramelized.
Allow to cool slightly and mash lightly with a fork.
Step 2: Cook the Lasagna Noodles
Bring a large pot of salted water to a boil.
Cook lasagna noodles according to package instructions until al dente.
Drain and lay flat on parchment paper to prevent sticking.
Step 3: Prepare the Filling
In a large bowl, combine:
Ricotta cheese
Roasted sweet potatoes
Chopped cranberries
Mozzarella cheese
Parmesan cheese
Egg
Thyme
Garlic powder
Salt
Pepper
Mix until smooth and evenly combined.
Step 4: Assemble the Rolls
Spread ½ cup marinara sauce across the bottom of a 9×13-inch baking dish.
Lay one lasagna noodle flat.
Spread about ¼ cup filling evenly over the noodle.
Roll tightly from one end to the other.
Place seam-side down in the baking dish.
Repeat with remaining noodles.
Step 5: Add Sauce and Cheese
Pour remaining marinara sauce over the rolls.
Sprinkle mozzarella and Parmesan cheese evenly on top.
Step 6: Bake
Cover with foil.
Bake at 375°F (190°C) for 25 minutes.
Remove foil and bake an additional 10–15 minutes until cheese is melted and golden.
Step 7: Serve
Let rest for 5 minutes before serving.
Garnish with fresh parsley and a few chopped cranberries.
Serve warm.
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze baked or unbaked rolls for up to 2 months.
Reheating
Bake at 350°F (175°C) for 15–20 minutes or until heated through.
Nutrition (Approximate Per Serving)
Calories: 340
Protein: 17g
Carbohydrates: 38g
Fat: 13g
Fiber: 4g
Sugar: 9g
These sweet and savory lasagna rolls offer a delicious balance of creamy ricotta, roasted sweet potato sweetness, tart cranberries, and warm cinnamon flavors, making them a memorable comfort-food dish for any season. 🍠🧀🍂🍽️