Name: Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups diced sweet potatoes; 1 teaspoon ground cinnamon; Pinch of salt; 2 tablespoons maple syrup; 1 1/2 cups ricotta cheese; 1 beaten egg; 3/4 cup chopped dried or fresh cranberries; 9-12 lasagna noodles; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Light olive oil for greasing the pan

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Cinnamon-roasted sweet potato and tart cranberries rolled into cheesy lasagna noodles—this dish is cozy, a little tart, and surprising in the best way. I’ve made it several times for family dinners and small holiday gatherings; it holds up well and keeps people coming back for seconds. For a spin on sweet + savory comfort, try pairing it with a side of cranberry-apple twice-baked sweet potatoes.

Why Make This Recipe

Bold flavor contrast: warm cinnamon-spiced sweet potato meets bright, slightly tart cranberries for a balanced bite.
Nutrient-dense: sweet potatoes add beta-carotene and fiber, while cranberries contribute vitamin C and antioxidants.
Make-ahead friendly: you can roast and mash the sweet potatoes a day ahead, which simplifies assembly.
Great for special occasions: unique enough for holiday menus but easy enough for weeknight comfort food—personally I love serving this at Thanksgiving when I want a vegetarian option.
Versatile: swaps work well for dietary needs without losing texture or flavor (see Variations). For another roasted-sweet-potato idea, check these incredibly roasted sweet potato rounds with honey & feta.

Recipe Overview

Prep time: 30 minutes (plus 25–30 minutes roasting)
Cook time: 20–25 minutes (bake after assembly)
Total time: about 1 hour (including cooling and noodle boiling)
Servings: 6–8 rolls (serves 4–6 depending on appetite)
Difficulty: Medium — requires simple components and an assembly step
Method: Roast and mash sweet potatoes, mix with ricotta and cranberries, spread on cooked lasagna noodles, roll, then bake in a casserole dish.

My Experience Making This Recipe

I tested this recipe over several iterations to get filling moisture and hold without sogginess. Early versions were too wet; the solution was draining extra liquid from roasted potatoes and using a binder (one egg and a touch of ricotta) to keep rolls intact. The result bakes up creamy with a slightly crisp edge.

How to Make Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls

Start by roasting diced sweet potatoes at 400°F (200°C) for 25–30 minutes until fork-tender and slightly caramelized. Mash them with warm spices (1 teaspoon ground cinnamon, pinch salt), 2 tablespoons maple syrup, 1 1/2 cups ricotta, one beaten egg, and 3/4 cup chopped dried or fresh cranberries. Boil 9–12 lasagna noodles al dente (8–10 minutes), cool on a sheet to stop cooking, then spread about 1/2 cup filling over each noodle, roll tightly, and place seam-side down in a lightly oiled 9×13-inch pan. Top with 1 cup shredded mozzarella and 1/4 cup grated Parmesan, cover with foil, and bake at 375°F (190°C) for 20–25 minutes until heated through and cheese is melted. For tips on complementary roasted-sweet-potato salads, see this roasted sweet potato & goat cheese salad.

Expert Tips for Success

Roast at high heat: 400°F (200°C) encourages caramelization, which develops sweet, deep flavor without added sugar.
Remove excess moisture: let roasted sweet potatoes cool slightly and transfer to a fine-mesh sieve or colander for a minute if they’re watery; this prevents a soggy lasagna.
Don’t overcook noodles: boil to al dente so they’re easy to roll and won’t become mushy after baking. Use a large sheet pan to spread noodles out and cool quickly.
Use an egg as binder: one beaten egg in the filling helps rolls hold shape while keeping a creamy texture.
Equipment: a rimmed baking sheet for roasting, food processor or potato masher for smooth filling, and a 9×13-inch baking dish for even baking.

How to Serve Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls

Serve hot with a light green salad and a vinaigrette to cut richness—try a lemon or apple-cider vinaigrette.
For a holiday table, plate with roasted Brussels sprouts and toasted pecans for crunch. You can also offer a small spoonful of crème fraîche or plain Greek yogurt to add tang.
Presentation tip: sprinkle chopped fresh parsley and a few toasted pepitas before serving to add color and texture; for more roasted-root ideas, look at this beets, sweet potatoes & feta combo.
Make it family-style by baking in the dish and serving straight to the table so guests can help themselves.

Storage and Reheating Guide

Refrigerator: Store cooled rolls in an airtight container or cover the baking dish tightly with foil for 3–4 days.
Freezing: Freeze assembled (uncooked) rolls in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before baking.
Reheating from chilled: cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through. From frozen, thaw and bake at 375°F (190°C) for 25–35 minutes. For stovetop quick heat, microwave single servings for 1–2 minutes, but oven reheating preserves texture best.

Recipe Variations

Gluten-free: use oven-ready gluten-free lasagna sheets or thin gluten-free pasta sheets; assemble and bake the same way.
Dairy-free / vegan: substitute dairy-free ricotta (almond or tofu-based), omit egg and add 2 tablespoons of ground flaxseed mixed with 6 tablespoons water as a binder, and use vegan mozzarella.
Savory twist: fold 1/2 cup sautéed spinach and 1/4 cup crumbled goat cheese into the filling for tang (use less ricotta). For more salad pairings, try this roasted sweet potato salad.
Spicy-sweet: add 1/4 teaspoon cayenne and a tablespoon of chipotle in adobo to the filling for smoky heat.

Nutritional Highlights

Each serving is nutrient-rich from sweet potatoes (vitamin A) and cranberries (vitamin C, antioxidants).
Moderate protein from ricotta and egg; can increase protein by adding part-skim cottage cheese or a sprinkle of toasted walnuts.
Allergen info: contains dairy, egg, and wheat (unless adapted). Adjust per the Variations section for gluten-free or vegan needs. Portion guidance: one or two rolls per person plus sides is a good serving estimate.

Troubleshooting Common Issues

Filling too wet: drain roasted potatoes, reduce ricotta by 2–4 tablespoons, or add a tablespoon of fine breadcrumbs to absorb extra moisture.
Rolls falling apart: ensure you have a binder (egg or flax mixture) and roll tightly with seam down in the pan so they set during baking.
Soggy bottom after baking: bake uncovered for the last 5–10 minutes to evaporate excess moisture, or use a shallow 9×13 dish instead of a deeper pan to allow steam to escape.

Frequently Asked Questions

Can I use canned sweet potatoes?
Yes, but fresh-roasted sweet potatoes have better texture and caramelized flavor. If using canned, drain well and mash, then reduce added liquids in the filling to prevent sogginess.
Can I assemble ahead and bake later?
Absolutely. Assemble rolls, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if baking straight from the fridge.
What kind of cranberries work best—fresh, frozen, or dried?
Dried cranberries are easiest and give a concentrated tart-sweet bite. Fresh or frozen cranberries work too; if using them, add 1–2 tablespoons maple syrup to the filling to balance tartness and cook them briefly to soften.
How do I make these gluten-free without them falling apart?
Use sturdy gluten-free lasagna sheets labeled "oven-ready" or boil according to package directions. Add a binder (egg or flax) to the filling and avoid overfilling the noodles to maintain structure.

Conclusion

If you like recipes that combine comforting warmth with bright fruitiness, this dish is a winner—turns out great for both weeknight dinners and festive gatherings. For more tested recipes and inspiration, explore the Recipe Index – You Betcha Can Make This!

Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls