Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls: A Festive Vegetarian Delight
Delicious Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls filled with creamy ricotta and topped with mozzarella, perfect for a festive meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Bake
- Cuisine: Vegetarian
- Diet: Vegetarian
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 (for topping)
- 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/maple syrup, cinnamon, salt, and pepper.
- Spread sweet potatoes on a baking tray and roast for 20–25 minutes, until soft and caramelized.
- Mix ricotta, cranberry sauce, mozzarella, lemon juice, salt, and pepper in a bowl. Fold in optional thyme.
- Lay cooked lasagna sheets on a flat surface and spread a thin layer of 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 garnish.
Notes
- For a more herby flavor, consider adding additional spices or herbs to the filling.
- These rolls can be prepared ahead and baked just before serving.