Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls

Why Make This Recipe

Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls are a delightful and creative twist on traditional lasagna. This dish combines the comforting flavors of sweet potatoes and cranberries, enhanced by warm spices. It’s perfect for the holidays or any family meal, bringing everyone together with its vibrant colors and comforting taste. Plus, it’s simple to make and is a great way to sneak in some veggies!

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:

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, brown sugar or maple syrup, cinnamon, salt, and pepper.
3. Spread sweet potatoes on a baking tray and roast for 20–25 minutes, until soft and caramelized.
4. In a bowl, mix ricotta, cranberry sauce, mozzarella, lemon juice, salt, and pepper. Fold in optional thyme.
5. Lay out cooked lasagna sheets on a flat surface and spread a thin layer of the ricotta mixture on each sheet.
6. Add a line of roasted sweet potatoes across one end and roll tightly from the sweet potato side.
7. Place rolls seam-side down in a lightly greased baking dish and sprinkle mozzarella over the top.
8. Bake at 375°F (190°C) for 15 minutes, until warmed through and cheesy.
9. 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 lasagna rolls warm straight from the oven. They pair well with a simple salad or steamed green veggies. You can also add a sprinkle of fresh herbs on top for extra flavor. The colorful presentation makes it a great centerpiece for your dining table.

How to Store Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls

To store leftovers, let the lasagna rolls cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. You can also freeze them for up to a month. To reheat, simply warm in the oven until hot.

Tips to Make Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls

• Make sure to cut the sweet potatoes into uniform pieces for even roasting.
• Feel free to adjust the seasoning to your taste; add more cinnamon if you love that warm spice.
• Use different types of cheese, such as ricotta blends or even goat cheese, for a flavor twist.

Variation

For a meatier option, you can add cooked ground turkey or chicken in the ricotta mixture. This adds protein and heartiness to the dish.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the rolls and keep them in the fridge for a day before baking. Just cover them tightly with plastic wrap.

2. What if I don’t have cranberry sauce?
You can substitute with applesauce or even a savory tomato sauce if you prefer a different flavor.

3. Is this recipe suitable for vegetarians?
Absolutely! This dish is completely vegetarian and packed with nutritious ingredients.

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