Description
Delicious Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls filled with creamy ricotta and topped with mozzarella, perfect for a festive vegetarian meal.
Ingredients
- 2 large sweet potatoes, peeled & diced
- 2 tablespoons olive oil
- 1 tablespoon brown sugar or maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 1/2 cups ricotta cheese
- 1/3 cup whole berry cranberry sauce
- 1/2 cup shredded mozzarella
- 1 teaspoon lemon juice
- 10–12 lasagna sheets, cooked until flexible
- Optional: chopped fresh thyme
- Additional mozzarella for topping
- Hot honey or plain honey, for drizzling
- Extra cranberry sauce, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, sugar or syrup, cinnamon, salt, and pepper.
- Roast for 20–25 minutes until soft and caramelized.
- Mix ricotta, cranberry sauce, mozzarella, lemon juice, salt, pepper, and thyme if using.
- Spread ricotta mixture over lasagna sheets and add roasted sweet potatoes.
- Roll tightly and place seam-side down in a greased baking dish.
- Top with mozzarella and bake at 375°F (190°C) for 15 minutes.
- Drizzle with hot honey and garnish with cranberry sauce before serving.
Notes
- Add extra herbs for more savory depth.
- Prepare rolls ahead and bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American