Mediterranean Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls with Ricotta

Ingredients

For the Sweet Potatoes

• 2 medium sweet potatoes, peeled & diced

• 1 tbsp olive oil

• 1 tsp cinnamon

• ½ tsp smoked paprika

• Salt & pepper to taste

For the Ricotta Filling

• 1 cup ricotta cheese

• ½ cup feta cheese, crumbled

• 1 egg

• 1 tsp dried oregano

• ½ tsp garlic powder

• 2 tbsp honey or maple syrup

• ¼ cup dried cranberries (or fresh if preferred)

For the Lasagna Rolls

• 8–10 lasagna sheets, boiled until soft

• 1 cup marinara or roasted red pepper sauce

• ½ cup mozzarella or Parmesan cheese, shredded

• Extra cranberries + honey to drizzle

Directions

1. Roast the Sweet Potatoes

1. Preheat oven to 200°C (400°F).

2. Toss diced sweet potatoes with olive oil, cinnamon, smoked paprika, salt, and pepper.

3. Spread on a tray and roast 20–25 minutes until soft and caramelized.

2. Prepare the Ricotta Filling

1. In a bowl, mix ricotta, feta, egg, oregano, garlic powder, honey, and cranberries.

2. Add the roasted sweet potatoes and fold gently.

3. Assemble the Lasagna Rolls

1. Lay each cooked lasagna sheet flat.

2. Spread 2–3 tbsp of the sweet potato–ricotta mixture over each.

3. Roll tightly and place seam-side down in a baking dish with a thin layer of marinara sauce.

4. Bake

1. Top rolls with more sauce and mozzarella/Parmesan.

2. Bake at 180°C (350°F) for 20 minutes until bubbly.

5. Serve

Drizzle a little honey, sprinkle extra cranberries, and serve warm.

Q & A

Q: Can I make this ahead?

A: Yes! Assemble the rolls and refrigerate for up to 24 hours before baking.

Q: Can I make it without feta?

A: Yes, use extra ricotta or cream cheese for a milder flavor.

Q: What sauce works best?

A: Marinara, roasted red pepper sauce, or a light white béchamel.

Q: Can I freeze it?

A: Yes. Freeze baked or unbaked rolls for up to 2 months.