Mediterranean Cinnamon-Roasted Sweet Potato Lasagna Rolls with Ricotta & Cranberry Glaze
Mediterranean Cinnamon-Roasted Sweet Potato Lasagna Rolls with Ricotta & Cranberry Glaze is a festive, flavorful twist on traditional lasagna. Sweet potatoes are roasted with warm cinnamon and olive oil, then layered with creamy ricotta and rolled into lasagna sheets, creating a beautiful presentation perfect for holiday meals or weeknight dinners. A tangy cranberry glaze adds a touch of sweetness and brightness, balancing the richness of the ricotta and the subtle warmth of cinnamon. This dish combines Mediterranean-inspired flavors—olive oil, fresh herbs, and citrus accents—for a comforting yet elegant vegetarian main course.
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes
Servings: 6
Ingredients
For the sweet potato filling:
2 medium sweet potatoes, peeled and diced
2 tablespoons olive oil
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
For the ricotta mixture:
1 1/2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon lemon zest
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
For the lasagna rolls:
9–12 cooked lasagna noodles (regular or no-boil)
For the cranberry glaze:
1/2 cup cranberry sauce (fresh or canned)
1 tablespoon honey or maple syrup
1 teaspoon lemon juice
For garnish:
Fresh parsley or thyme
Toasted walnuts (optional)
Instructions
Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cinnamon, nutmeg, salt, and pepper.
Spread the sweet potatoes on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized. Let cool slightly.
In a medium bowl, combine ricotta, Parmesan, lemon zest, parsley, salt, and black pepper. Stir until smooth.
Mash the roasted sweet potatoes slightly and fold into the ricotta mixture, leaving some texture for a rustic feel.
Lay cooked lasagna noodles flat on a clean surface. Spread a thin layer of the sweet potato-ricotta mixture along each noodle.
Carefully roll each noodle from one end to the other to form individual lasagna rolls.
Arrange the rolls seam-side down in a lightly greased 9×13-inch baking dish.
In a small bowl, mix cranberry sauce, honey, and lemon juice to create a glaze. Drizzle evenly over the rolls.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
Garnish with fresh parsley and toasted walnuts before serving warm.
Tips
Roast sweet potatoes until just tender to prevent them from becoming mushy when mixed with ricotta.
Cook lasagna noodles al dente to avoid breakage when rolling.
Mash sweet potatoes slightly, leaving some chunks for texture.
Use full-fat ricotta for a creamier, richer filling.
Drizzle cranberry glaze evenly to ensure every roll gets flavor.
Cover with foil during baking to retain moisture.
Let the rolls rest for 5 minutes after baking to set the filling.
Add a pinch of cinnamon to the ricotta mixture for extra warmth.
Use fresh parsley or thyme for bright, fresh flavor as garnish.
For added richness, sprinkle a little extra Parmesan over the rolls before baking.
Variations
Replace sweet potatoes with roasted butternut squash for a slightly different flavor.
Add sautéed spinach or kale to the ricotta mixture for a green, nutrient-rich version.
Include chopped pecans in the filling for crunch.
Substitute goat cheese for part of the ricotta for tangy depth.
Use whole wheat lasagna noodles for a heartier, fiber-rich dish.
Add a teaspoon of smoked paprika to the sweet potatoes for subtle smokiness.
Top with a light drizzle of balsamic reduction instead of cranberry glaze.
Incorporate dried cranberries into the ricotta mixture for extra sweetness.
Layer in caramelized onions for added sweetness and depth.
Serve individual rolls on a bed of arugula for a fresh, peppery contrast.
Q & A
Can I make this ahead of time?
Yes, assemble rolls and refrigerate for a few hours before baking.
Can I use no-boil noodles?
Yes, but ensure the rolls are covered with foil and sauce to soften during baking.
Is this dish vegetarian?
Yes, it contains no meat but includes dairy.
Can I make it vegan?
Use vegan ricotta and maple syrup instead of honey.
Can I freeze the lasagna rolls?
Yes, wrap tightly in foil and freeze before baking. Bake covered until heated through.
How spicy is the dish?
It’s mild; you can add a pinch of cayenne to the sweet potato filling for warmth.
Can I add other vegetables?
Yes, roasted zucchini, bell peppers, or mushrooms work well.
Can I use jarred cranberry sauce?
Yes, it works well for the glaze.
Do I need to peel sweet potatoes?
Peeling is recommended for a smoother filling, but small amounts of skin are fine.
Can I serve this cold?
It’s best served warm, but leftovers can be eaten at room temperature.
Nutrition
(Per Serving, Approximate)
Calories: 350
Protein: 12g
Carbohydrates: 45g
Fat: 14g
Fiber: 6g
Sugar: 14g
Sodium: 360mg
Conclusion
Mediterranean Cinnamon-Roasted Sweet Potato Lasagna Rolls with Ricotta & Cranberry Glaze is a festive, flavorful, and visually stunning vegetarian dish. The warm cinnamon-spiced sweet potatoes, creamy ricotta, and tangy-sweet cranberry glaze create a delightful harmony of flavors and textures. Perfect for holiday gatherings, weeknight dinners, or special occasions, this recipe is both comforting and elegant. The combination of roasted vegetables, fresh herbs, and Mediterranean-inspired ingredients ensures a wholesome, satisfying meal that is sure to impress family and guests alike.