Sweet, savory, and irresistibly comforting, these Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls with Ricotta bring a unique seasonal twist to classic lasagna. Tender lasagna noodles are filled with creamy ricotta, roasted cinnamon-spiced sweet potatoes, and tart cranberries, then rolled up and baked in a light cream sauce. Perfect for holiday gatherings, cozy family dinners, or when you’re looking for a creative vegetarian meal.
Recipe Details
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-Inspired
Ingredients
For the Sweet Potato Filling
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Ricotta Mixture
- 1½ cups ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
Additional Ingredients
- 12 lasagna noodles, cooked and drained
- ½ cup dried cranberries, chopped
- 1½ cups light Alfredo sauce or béchamel sauce
- ½ cup shredded mozzarella cheese for topping
- Fresh parsley for garnish
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat the oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, cinnamon, nutmeg, salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes until tender.
- Mash lightly and allow to cool.
Step 2: Prepare the Filling
- In a bowl, combine ricotta, mozzarella, Parmesan, egg, and parsley.
- Fold in the roasted sweet potatoes and chopped cranberries.
- Mix until evenly combined.
Step 3: Assemble the Rolls
- Spread each cooked lasagna noodle on a clean surface.
- Spoon about 3 tablespoons of filling evenly across each noodle.
- Roll tightly from one end to the other.
- Arrange seam-side down in a greased baking dish.
Step 4: Add Sauce and Bake
- Pour Alfredo or béchamel sauce evenly over the rolls.
- Sprinkle with remaining mozzarella cheese.
- Cover with foil and bake at 375°F (190°C) for 25 minutes.
- Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden.
Step 5: Serve
Allow the rolls to rest for 5 minutes before serving. Garnish with fresh parsley and enjoy warm.
Nutrition Information (Approximate Per Serving)
- Calories: 420
- Protein: 18g
- Carbohydrates: 48g
- Fat: 17g
- Fiber: 5g
- Sugar: 11g
Healthy Tips
- Use whole-wheat lasagna noodles for added fiber.
- Substitute part-skim ricotta to reduce saturated fat.
- Add chopped spinach to the filling for extra nutrients.
- Use a light homemade béchamel sauce to control sodium levels.
Serving Suggestions
These lasagna rolls pair beautifully with:
- Mixed green salad with balsamic vinaigrette
- Roasted Brussels sprouts
- Garlic green beans
- Warm whole-grain bread
Conclusion
Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls with Ricotta offer a delightful blend of creamy, sweet, and savory flavors. The roasted sweet potatoes provide warmth and richness, while the cranberries add bursts of tangy sweetness that elevate every bite. Whether served for a holiday meal or a cozy weeknight dinner, this creative lasagna recipe is sure to become a memorable favorite.