Description
A cozy dish that warms the heart, featuring layers of sweet potato and cranberry in lasagna rolls.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 8 lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup dried cranberries
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potatoes with olive oil, cinnamon, salt, and pepper, then spread them on a baking sheet.
- Roast the sweet potatoes for 25-30 minutes until tender.
- Cook the lasagna noodles according to package instructions and drain.
- In a bowl, mix the roasted sweet potatoes, ricotta cheese, and dried cranberries.
- Spread a layer of the sweet potato mixture on each lasagna noodle and roll them up.
- Place the rolls in a baking dish and top with mozzarella and Parmesan cheese.
- Bake for 20 minutes until the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
- For a vegan version, substitute ricotta with a plant-based alternative.
- Feel free to add nuts for extra crunch.
- Can be prepared ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg