Why Make This Recipe
Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls are a delightful twist on traditional lasagna. This dish is not only flavorful but also packed with nutrition. Sweet potatoes bring a creamy texture and vibrant color, while cranberries add a sweet-tart taste. It’s perfect for a cozy family dinner or a special holiday gathering. With its unique ingredients, this recipe stands out and makes for an impressive centerpiece on your dinner 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 oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, brown sugar or maple syrup, cinnamon, sea salt, and black pepper.
- Spread sweet potatoes on a baking tray and roast for 20–25 minutes, until soft and caramelized.
- In a bowl, mix ricotta cheese, cranberry sauce, shredded mozzarella, lemon juice, sea salt, and black pepper. Fold in optional thyme if using.
- Lay out 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 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
These lasagna rolls are best served warm. You can plate them individually or present them in the baking dish for a family-style meal. Garnish with fresh herbs like thyme or parsley for a pop of color. Pair them with a simple green salad or roasted vegetables for a complete meal.
How to Store Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through. If you freeze the rolls, wrap them tightly in plastic wrap and foil. They can be stored in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
Tips to Make Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls
- Make sure to cook the lasagna sheets just until flexible to prevent them from breaking during rolling.
- Feel free to adjust the sweetness by adding more or less brown sugar or maple syrup to the sweet potatoes.
- Adding more spices like nutmeg or ginger can enhance the flavor further.
Variation
You can customize this recipe by using other fillings, such as sautéed spinach or mushrooms. You might also consider a different type of cheese, like goat cheese or feta, for a different flavor profile.
FAQs
Can I use frozen sweet potatoes?
Yes, you can use frozen sweet potatoes, just make sure to thaw and drain any excess liquid before roasting.
Can I make this recipe ahead of time?
Absolutely! You can prepare the rolls in advance and keep them in the refrigerator until you are ready to bake them.
How can I make this recipe vegan?
Substitute the ricotta cheese with a vegan alternative and use a plant-based lasagna sheet. You can also replace honey with agave nectar or a similar vegan sweetener.
Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful twist on traditional lasagna, combining creamy sweet potatoes and sweet-tart cranberries.
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 oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, brown sugar or maple syrup, cinnamon, sea salt, and black pepper.
- Spread sweet potatoes on a baking tray and roast for 20–25 minutes, until soft and caramelized.
- In a bowl, mix ricotta cheese, cranberry sauce, shredded mozzarella, lemon juice, sea salt, and black pepper. Fold in optional thyme if using.
- Lay out 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 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.
Notes
These lasagna rolls are best served warm. Garnish with fresh herbs and pair with a green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian