why make this recipe
Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls offer a unique twist on traditional lasagna. This delightful dish combines the sweetness of roasted sweet potatoes and the tartness of cranberry, making it a perfect comfort food. It’s not only delicious but also packed with nutrients, making it a great option for a family dinner or a festive gathering. The layers of flavors and textures will surprise and delight everyone at the table!
how to make Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls
Ingredients:
- 2 large sweet potatoes (700–900 g), peeled & diced
- 2 tbsp (30 ml) olive oil
- 1 tbsp (12 g) brown sugar or maple syrup
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2–3 g) sea salt
- 1/4 tsp (1–2 g) black pepper
- 1 1/2 cups (350 g) ricotta cheese
- 1/3 cup (80 g) whole berry cranberry sauce
- 1/2 cup (50 g) shredded mozzarella
- 1 tsp (5 ml) lemon juice
- 1/4 tsp (1–2 g) sea salt
- 1/4 tsp (1–2 g) black pepper
- 10–12 lasagna sheets, cooked until flexible
- Optional: 1 tbsp (10 g) chopped fresh thyme
- 1/2 cup (60 g) shredded mozzarella
- 2 tbsp (30 ml) hot honey or plain honey
- Extra cranberry sauce for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, brown sugar or maple syrup, cinnamon, sea salt, and black pepper.
- Spread the sweet potatoes on a baking tray and roast for 20–25 minutes, until soft and caramelized.
- In a bowl, mix ricotta, cranberry sauce, mozzarella, lemon juice, salt, and pepper. You can fold in optional thyme for extra flavor.
- Lay out the cooked lasagna sheets on a flat surface and spread a thin layer of the ricotta mixture on each sheet.
- Add a line of roasted sweet potatoes across one end and roll tightly from the sweet potato side.
- Place the rolls seam-side down in a lightly greased baking dish and sprinkle mozzarella over the top.
- Bake at 375°F (190°C) for 15 minutes, until warmed through and cheesy.
- Drizzle hot honey over the rolls and add extra cranberry sauce for a festive finish.
how to serve Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls
Serve these delicious lasagna rolls warm from the oven. You can plate them with a drizzle of extra cranberry sauce and a sprinkle of fresh thyme for a lovely presentation. They pair well with a light salad or some steamed vegetables to complete the meal.
how to store Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls
To store any leftovers, let the rolls cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to three days. For longer storage, consider freezing the rolls in a freezer-safe container for up to a month. Reheat in the oven or microwave when ready to enjoy.
tips to make Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls
- Make sure not to overcook the sweet potatoes during roasting; they should be tender but not mushy.
- If you want more flavor, feel free to add spices like nutmeg or more cinnamon to the ricotta mixture.
- Customize the rolls by adding spinach or kale in between the layers for added greens.
variation
You can switch out the ricotta for cottage cheese for a lighter version. For a vegan option, use tofu instead of ricotta and non-dairy mozzarella. Additionally, you can use butternut squash in place of sweet potatoes for a different flavor.
FAQs
Can I prepare these rolls in advance?
Yes! You can prepare the rolls a day ahead, refrigerate them, and then bake them when you’re ready to serve.
What can I serve with these lasagna rolls?
They go great with a simple side salad or some sautéed greens, which complement the flavors nicely.
Can I use store-bought lasagna sheets?
Absolutely! Store-bought lasagna sheets will save you time and are a convenient option for this recipe.
Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A unique twist on traditional lasagna featuring sweet roasted sweet potatoes and tart cranberry, perfect for family dinners or festive gatherings.
Ingredients
- 2 large sweet potatoes (700–900 g), peeled & diced
- 2 tbsp (30 ml) olive oil
- 1 tbsp (12 g) brown sugar or maple syrup
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2–3 g) sea salt
- 1/4 tsp (1–2 g) black pepper
- 1 1/2 cups (350 g) ricotta cheese
- 1/3 cup (80 g) whole berry cranberry sauce
- 1/2 cup (50 g) shredded mozzarella
- 1 tsp (5 ml) lemon juice
- 1/4 tsp (1–2 g) sea salt
- 1/4 tsp (1–2 g) black pepper
- 10–12 lasagna sheets, cooked until flexible
- Optional: 1 tbsp (10 g) chopped fresh thyme
- 1/2 cup (60 g) shredded mozzarella
- 2 tbsp (30 ml) hot honey or plain honey
- Extra cranberry sauce for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, brown sugar or maple syrup, cinnamon, sea salt, and black pepper.
- Spread the sweet potatoes on a baking tray and roast for 20–25 minutes, until soft and caramelized.
- In a bowl, mix ricotta, cranberry sauce, mozzarella, lemon juice, salt, and pepper. Optional: fold in thyme.
- Lay out the cooked lasagna sheets and spread a thin layer of the ricotta mixture on each sheet.
- Add roasted sweet potatoes across one end and roll tightly from that side.
- Place the rolls seam-side down in a greased baking dish and sprinkle mozzarella over top.
- Bake at 375°F (190°C) for 15 minutes, until warmed through and cheesy.
- Drizzle hot honey over the rolls and garnish with extra cranberry sauce.
Notes
Serve warm with a drizzle of cranberry sauce and fresh thyme. Pairs well with a light salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
