Description
A unique twist on traditional lasagna featuring sweet roasted sweet potatoes and tart cranberry, perfect for family dinners or festive gatherings.
Ingredients
Scale
- 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