Description
A festive twist on lasagna rolls featuring cinnamon-roasted sweet potatoes, tart cranberries, and creamy ricotta, all rolled up in pasta sheets and baked until golden.
Ingredients
Scale
For the Crust:
- 8 lasagna noodles, cooked al dente
- 2 medium sweet potatoes, peeled and cubed
- 1 cup fresh or frozen cranberries
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potatoes and cranberries with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender. Let cool slightly, then mash roughly.
- In a bowl, mix ricotta, egg, Parmesan, garlic, salt, and pepper. Stir in the roasted sweet potato and cranberry mixture.
- Lay cooked lasagna noodles flat. Spread about 1/3 cup of the ricotta-sweet potato mixture evenly over each noodle. Roll up tightly from one end.
- Spread a thin layer of marinara sauce in a baking dish. Place rolls seam-side down in the dish. Top with remaining sauce and sprinkle with mozzarella.
- Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly. Garnish with parsley before serving.
Notes
You can customize the seasonings to taste.