Description
A delightful recipe combining the sweetness of roasted sweet potatoes and tart cranberries in a unique lasagna roll format.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 8 lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup dried cranberries
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 cup marinara sauce
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, cinnamon, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a bowl, mix the roasted sweet potatoes, ricotta cheese, dried cranberries, and half of the mozzarella cheese.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Take a lasagna noodle, fill it with the sweet potato mixture, and roll it up. Place it seam-side down in the baking dish.
- Repeat with the remaining noodles and filling.
- Top the rolls with the remaining marinara sauce, mozzarella cheese, and Parmesan cheese.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add more spices like nutmeg for extra flavor.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a vegan version, substitute ricotta and mozzarella with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls