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A close-up shot of a single baked cinnamon-roasted sweet potato lasagna roll garnished with a fresh rosemary sprig, a whole cranberry, and a dusting of Parmesan cheese on a black plate.

Cinnamon-Roasted Sweet Potato & Cranberry Lasagna Rolls with Ricotta

A cozy, Mediterranean-inspired vegetarian holiday pasta bake featuring caramelized sweet potatoes, creamy ricotta, tart cranberries, and aromatic herbs. Rolled inside perfect al dente lasagna sheets and baked until golden, these individual lasagna rolls provide elegant portion control and a gorgeous presentation that elevates any autumn or winter dinner table.
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Prep Time 25 minutes
Cook Time 40 minutes
Servings: 5
Course: Main Course
Cuisine: Middle Eastern
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Roasted Sweet Potato Filling
  • 2 large sweet potatoes peeled and cut into small cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1 tbsp pure maple syrup
  • ½ tsp sea salt
  • ¼ tsp black pepper
For the Creamy Ricotta Layer
  • 1½ cups 350g ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup dried cranberries finely chopped
  • 1 tbsp fresh rosemary finely chopped
  • 1 cup fresh baby spinach chopped and wilted
  • A pinch of fresh lemon zest
  • Salt and black pepper to taste
For the Pasta & Garnish Finish
  • 8 –10 lasagna sheets whole wheat preferred, boiled al dente
  • ¼ cup whole cranberries for inner filling scatter and garnish
  • 4-5 fresh rosemary sprigs for garnish
  • 2 tbsp grated Parmesan cheese

Method
 

  1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a medium bowl, toss the cubed sweet potatoes with extra virgin olive oil, cinnamon, maple syrup, sea salt, and black pepper. Spread across a lined baking sheet in a single layer and roast for 20–25 minutes until the edges are beautifully caramelized and the centers are soft. Remove and allow to cool slightly.
  2. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Cook the lasagna sheets according to package instructions, pulling them out 1-2 minutes early so they stay firmly al dente. Drain carefully and lay each sheet out flat on parchment paper or clean, damp towels to prevent sticking.
  3. Mix the Cheese Filling: Heat a tiny touch of olive oil in a skillet over medium heat and sauté the chopped baby spinach for 1-2 minutes until just wilted. Remove from heat, let cool, and squeeze out all excess water using a paper towel. In a medium bowl, mix together the ricotta, mozzarella, finely chopped dried cranberries, the thoroughly drained spinach, chopped fresh rosemary, lemon zest, and a light pinch of salt and pepper.
  4. Assemble and Roll: Place a single lasagna noodle completely flat on your work surface. Spread a generous, even layer of the creamy ricotta mixture down the full length of the noodle, leaving a small border at the far end. Scatter a line of the roasted sweet potato cubes and a few whole cranberries over the top. Roll the lasagna sheet up firmly from one end to the other into a tight cylinder. Repeat for all remaining noodles.
  5. Bake to Perfection: Arrange the rolls neatly seam-side down in a baking dish lightly greased with olive oil. Sprinkle a light touch of extra mozzarella or Parmesan over the tops. Bake at 375°F (190°C) for 15–20 minutes until the edges turn a crisp golden brown and the cheese is bubbling.
  6. Garnish and Serve: Transfer the hot rolls carefully to a serving plate. Crown each individual roll with a fresh sprig of rosemary and a vibrant whole cranberry, then give the entire platter a snow-like dusting of finely grated Parmesan cheese before serving hot.

Notes

  • Make-Ahead Advantage: You can assemble these lasagna rolls up to 24 hours in advance. Keep the baking dish tightly wrapped in the refrigerator, then bake as directed, adding 5 extra minutes to the total oven time to ensure the chilled center is piping hot.
  • Moisture Control: Ensure you thoroughly squeeze out all excess liquid from your wilted spinach before mixing it into the ricotta filling. Trapped moisture will release during baking and cause your filling to turn watery.
  • Pasta Prep Tip: Pull your lasagna sheets out of the boiling water 1 to 2 minutes before the package directions state. They must remain firmly al dente so they do not tear or turn mushy during the rolling and baking processes.
  • Dietary Variations: To make this dish gluten-free, substitute standard pasta sheets with high-quality brown rice lasagna sheets. To make it vegan, replace the dairy with an herb-seasoned tofu ricotta and use a cashew-based melting cheese alternative.