Description
Cinnamon-roasted sweet potato and tart cranberries rolled into cheesy lasagna noodles, creating a cozy, balanced bite.
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
Instructions
- Preheat the oven to 400°F (200°C).
- Roast diced sweet potatoes for 25-30 minutes until fork-tender and caramelized.
- Mash the roasted sweet potatoes with cinnamon, salt, maple syrup, ricotta cheese, beaten egg, and cranberries.
- Boil lasagna noodles al dente for 8-10 minutes, then cool on a sheet.
- Spread 1/2 cup of the filling over each noodle, roll tightly, and place seam-side down in an oiled 9×13-inch pan.
- Top with mozzarella and Parmesan, cover with foil, and bake at 375°F (190°C) for 20-25 minutes until heated through.
Notes
For best flavor, allow the sweet potatoes to drain after roasting to prevent sogginess. Substitute ingredients for dietary preferences as needed.
- Prep Time: 30
- Cook Time: 25
- Category: Main Course
- Method: Roasting and Baking
- Cuisine: Italian