Description
A delightful twist on traditional lasagna featuring sweet potatoes and cranberries, perfect for the holidays.
Ingredients
- 2 large sweet potatoes, peeled & diced
- 2 tbsp olive oil
- 1 tbsp brown sugar or maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 1/2 cups ricotta cheese
- 1/3 cup whole berry cranberry sauce
- 1/2 cup shredded mozzarella
- 1 tsp lemon juice
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 10–12 lasagna sheets, cooked
- Optional: 1 tbsp chopped fresh thyme
- 1/2 cup shredded mozzarella
- 2 tbsp 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, cranberry sauce, mozzarella, lemon juice, sea salt, and black pepper. Fold in optional thyme.
- 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
Serve warm with a side salad or steamed veggies. Cut sweet potatoes uniformly for even roasting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian