Tender lasagna noodles are rolled around creamy ricotta, cinnamon-roasted sweet potatoes, spinach, and tart dried cranberries, then baked until warm, bubbly, and lightly golden. This cozy sweet-and-savory dish is perfect for fall dinners, holiday gatherings, or a comforting vegetarian meal.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Category: Main Course
Cuisine: Italian-inspired / Fall
Method: Oven
Ingredients
For the Cinnamon-Roasted Sweet Potatoes
2 medium sweet potatoes, peeled and cut into small cubes
1 tablespoon olive oil
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika, optional
For the Ricotta Filling
15 oz (425 g) whole-milk ricotta
1 cup shredded mozzarella, divided
½ cup grated Parmesan cheese
1 large egg
1 cup fresh baby spinach, finely chopped
⅓ cup dried cranberries, roughly chopped
1 clove garlic, minced
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
For the Lasagna Rolls
12 lasagna noodles
2 cups marinara sauce or tomato basil sauce
½ cup shredded mozzarella, for topping
1 tablespoon grated Parmesan, optional
Fresh parsley or basil, for garnish
Instructions
- Roast the Sweet Potatoes
Preheat the oven to 425°F (220°C).
Place the cubed sweet potatoes on a large baking sheet.
Drizzle with olive oil and sprinkle with cinnamon, salt, black pepper, and smoked paprika if using.
Toss well to coat.
Spread the sweet potatoes into a single layer and roast for 20–25 minutes, turning once halfway through, until tender and lightly caramelized around the edges.
Remove from the oven and allow them to cool slightly.
- Cook the Lasagna Noodles
While the sweet potatoes roast, bring a large pot of salted water to a boil.
Cook the lasagna noodles according to the package directions until al dente.
Drain carefully and lay the noodles flat on a lightly oiled baking sheet or parchment paper so they don’t stick together.
- Prepare the Ricotta Filling
In a large bowl, combine:
Ricotta
½ cup shredded mozzarella
Parmesan
Egg
Chopped spinach
Dried cranberries
Garlic
Italian seasoning
Black pepper
Salt
Stir until well combined.
Once the roasted sweet potatoes have cooled slightly, gently fold them into the ricotta mixture.
Don’t overmix—the small pieces of sweet potato should remain visible.
- Prepare the Baking Dish
Spread about 1 cup marinara sauce across the bottom of a 9 × 13-inch baking dish.
This prevents the lasagna rolls from sticking and keeps them moist while baking.
- Assemble the Lasagna Rolls
Place one cooked lasagna noodle flat on a clean surface.
Spread approximately ⅓ cup of the sweet potato-ricotta filling evenly over the noodle.
Starting from one short end, carefully roll the noodle into a spiral.
Place the roll seam-side down in the prepared baking dish.
Repeat with the remaining noodles and filling.
- Add Sauce and Cheese
Spoon the remaining marinara sauce over the tops of the lasagna rolls.
Sprinkle the remaining ½ cup mozzarella evenly over the rolls.
Add the optional Parmesan.
- Bake
Cover the baking dish loosely with aluminum foil.
Bake at 375°F (190°C) for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
For extra browning, broil for 1–2 minutes, watching carefully.
- Rest and Serve
Remove from the oven and allow the lasagna rolls to rest for 5–10 minutes.
Garnish with fresh parsley or basil.
Serve warm.
ALL NUT INFORMATION
Contains nuts: No.
This recipe contains no peanuts or tree nuts as written.
The sweet potatoes and cranberries are not nuts.
For anyone with a serious allergy, check packaged ingredients such as marinara sauce, dried cranberries, ricotta, Parmesan, and shredded cheese for allergen statements and possible cross-contact.
Optional Nut Addition
If you want extra crunch, chopped pecans or walnuts can be sprinkled over the finished dish. If added, the recipe will no longer be nut-free.
For a nut-free version, simply leave them out.
ALLERGEN INFORMATION
Contains:
Dairy — ricotta, mozzarella, and Parmesan
Egg
Wheat/gluten — traditional lasagna noodles
Does not contain as written:
Peanuts
Tree nuts
Fish
Shellfish
Gluten-Free Option
Use gluten-free lasagna noodles and verify that the marinara sauce, cheeses, and dried cranberries are certified gluten-free if needed.
Vegetarian
Yes. This recipe is vegetarian as written, provided the cheeses and marinara sauce used are vegetarian-friendly.
Helpful Tips
Roast the sweet potatoes until tender but not mushy.
Let the noodles cool slightly before rolling so they are easier to handle.
Don’t overfill the noodles or the filling will squeeze out during rolling.
Keep cooked noodles covered with a damp kitchen towel while assembling.
Use a thick marinara sauce so the rolls don’t become watery.
Allow the baked rolls to rest before serving for cleaner portions.
Fresh spinach can be replaced with frozen spinach; squeeze out excess moisture first.
If your ricotta is very wet, drain it for 15–30 minutes before making the filling.
Easy Variations
Add Pecans
Fold ¼ cup finely chopped toasted pecans into the filling for a crunchy fall-inspired version.
Nut note: This adds tree nuts to the recipe.
Add Walnuts
Chopped toasted walnuts also pair beautifully with sweet potato and cranberry.
Extra Savory
Reduce the cinnamon slightly and add fresh sage or thyme to the sweet potato mixture.
Goat Cheese Version
Replace part of the ricotta with soft goat cheese for a tangy flavor.
Creamy White Sauce
Instead of marinara, use a light garlic Alfredo or Parmesan cream sauce.
Spicy
Add ¼ teaspoon red pepper flakes to the ricotta filling.
More Vegetables
Add sautéed mushrooms, kale, caramelized onions, or roasted butternut squash.
Holiday Version
Add a little fresh sage, extra cranberries, and toasted pecans for a festive Thanksgiving-style dish.
What to Serve With It
Serve these lasagna rolls with:
Simple green salad
Arugula salad with lemon dressing
Roasted Brussels sprouts
Garlic green beans
Steamed broccoli
Roasted asparagus
Crusty garlic bread
Tomato cucumber salad
MAKE-AHEAD INSTRUCTIONS
The rolls can be assembled up to 24 hours ahead.
Prepare the dish completely through the assembly stage, cover tightly, and refrigerate.
When ready to bake, remove from the refrigerator and let it sit at room temperature for about 15–20 minutes.
Bake as directed, adding approximately 5–10 extra minutes if needed.
STORAGE
Store leftover lasagna rolls in an airtight container in the refrigerator for 3–4 days.
Reheat individual portions in the microwave or reheat several rolls covered in the oven at 350°F (175°C) until hot.
FREEZER INSTRUCTIONS
These lasagna rolls can be frozen either baked or unbaked.
For best results, assemble the rolls in a freezer-safe baking dish and cover tightly.
Freeze for up to 2–3 months.
Thaw overnight in the refrigerator before baking.
If baking directly from frozen, keep the dish covered and allow additional cooking time until heated completely through.
Q&A
Q: Can I use canned sweet potato instead of fresh?
A: Fresh roasted sweet potatoes provide the best texture. Canned sweet potato can be used, but drain it very well and reduce the roasting step.
Q: Can I use frozen spinach?
A: Yes. Thaw it completely and squeeze out as much water as possible before adding it to the ricotta mixture.
Q: Can I use cottage cheese instead of ricotta?
A: Yes. Cottage cheese works well, especially if blended briefly for a smoother filling.
Q: Can I make these lasagna rolls without egg?
A: Yes. The egg helps bind the filling, but you can omit it. The filling may be slightly softer.
Q: Does this recipe contain nuts?
A: No. The basic recipe contains no peanuts or tree nuts. Pecans or walnuts are optional additions only.
Q: Is coconut considered a nut in this recipe?
A: Coconut isn’t used in this recipe. If coconut is added to any variation, check its allergen labeling according to your local requirements.
Q: Can I make this recipe gluten-free?
A: Yes. Use gluten-free lasagna noodles and verify all packaged ingredients.
Q: Can I use fresh cranberries instead of dried cranberries?
A: Dried cranberries are recommended because they provide concentrated sweetness. Fresh cranberries are much more tart and watery.
Q: Can I reduce the sweetness?
A: Yes. Use less dried cranberry or choose unsweetened dried cranberries.
Q: Can I use butternut squash instead of sweet potato?
A: Absolutely. Roasted butternut squash makes an excellent substitute.
Q: Can I use Alfredo sauce instead of marinara?
A: Yes. A garlic Parmesan white sauce creates a richer, creamier version.
Q: Why are my lasagna rolls watery?
A: Excess moisture usually comes from wet ricotta, spinach, sweet potatoes, or sauce. Drain wet ingredients well and avoid using too much sauce.
Q: Why are my noodles tearing when I roll them?
A: They may be overcooked or too cold. Cook them al dente and handle them gently. Keeping them slightly warm makes rolling easier.
Q: Can I prepare these the night before?
A: Yes. Assemble, cover, refrigerate, and bake the following day.
Q: Can I freeze the leftovers?
A: Yes. Store them tightly covered for up to 2–3 months for best quality.
Q: Can I add nuts?
A: Yes. Toasted pecans or walnuts are excellent with sweet potato and cranberry. If you add them, be sure to update the allergen information because the dish will contain tree nuts.
Q: What cheese can I use instead of mozzarella?
A: Fontina, provolone, Monterey Jack, or a mild Italian cheese blend can work well.
Q: Can I make this vegan?
A: Yes, but you would need plant-based ricotta, mozzarella, Parmesan, and an egg substitute.
Q: Can I make the rolls spicy?
A: Yes. Add red pepper flakes, cayenne, or a little hot Italian seasoning to the filling.
Q: How do I keep the rolls from opening while baking?
A: Place each roll seam-side down in the baking dish and don’t overfill the noodles.
Serving Idea
For a beautiful fall presentation, spoon a little extra marinara onto each plate, place two lasagna rolls on top, and garnish with fresh sage or parsley, a few dried cranberries, and a light sprinkle of Parmesan.
The combination of creamy ricotta, cinnamon-roasted sweet potato, tangy cranberry, and melted cheese makes these rolls especially delicious for a cozy autumn dinner or holiday table.
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