Sweet, savory, creamy, and comforting, these beautiful lasagna rolls combine cinnamon-roasted sweet potato, creamy ricotta, tangy cranberries, Parmesan, spinach, and warm herbs. They’re perfect for a cozy fall or Thanksgiving-inspired vegetarian dinner.
Prep Time
30 minutes
Cook Time
45–50 minutes
Servings
6
Ingredients
For the Sweet Potato Filling
2 medium sweet potatoes, peeled and cut into ½-inch cubes
1½ tbsp olive oil
½ tsp ground cinnamon
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
1 tbsp maple syrup
½ tsp dried thyme
For the Ricotta Filling
15 oz (425 g) whole-milk ricotta
1 cup fresh spinach, finely chopped
½ cup grated Parmesan cheese
1 large egg
1 garlic clove, minced
½ tsp dried Italian seasoning
¼ tsp nutmeg
½ tsp salt
¼ tsp black pepper
⅓ cup dried cranberries, roughly chopped
For the Lasagna Rolls
12 lasagna noodles
1½ cups marinara sauce
1 cup shredded mozzarella
¼ cup grated Parmesan
1 tbsp olive oil
Optional Sage Butter Finish
3 tbsp unsalted butter
6–8 fresh sage leaves
1 tsp maple syrup
Pinch of salt
Optional Garnishes
Fresh sage
Extra dried cranberries
Parmesan
Fresh thyme
Cracked black pepper
Instructions
- Roast the Sweet Potatoes
Preheat oven to 425°F (220°C).
Place the cubed sweet potatoes on a large baking sheet.
Drizzle with olive oil and add:
Cinnamon
Smoked paprika
Salt
Black pepper
Maple syrup
Thyme
Toss until evenly coated.
Spread into a single layer.
Roast for 25–30 minutes, turning once halfway through, until tender and caramelized around the edges.
Let cool for about 10 minutes.
- Prepare the Ricotta Filling
While the sweet potatoes roast, bring a large pot of salted water to a boil.
Cook the lasagna noodles according to package directions until al dente.
Drain and lay the noodles flat on a lightly oiled baking sheet or parchment paper so they don’t stick together.
In a large bowl, combine:
Ricotta
Chopped spinach
Parmesan
Egg
Garlic
Italian seasoning
Nutmeg
Salt
Black pepper
Chopped cranberries
Mix until well combined.
- Add the Roasted Sweet Potato
Once the sweet potatoes have cooled slightly, gently mash about half of them with a fork.
Leave the remaining pieces chunky for texture.
Fold all the sweet potato into the ricotta mixture.
Taste and adjust the seasoning.
4. Prepare the Baking Dish
Reduce oven temperature to 375°F (190°C).
Spread about ½ cup marinara sauce across the bottom of a 9×13-inch baking dish.
5. Make the Lasagna Rolls
Lay one lasagna noodle flat.
Spread approximately ⅓ cup of the sweet potato-ricotta filling evenly over the noodle, leaving a small border around the edges.
Starting from one short end, carefully roll the noodle into a tight spiral.
Place the roll seam-side down in the baking dish.
Repeat with the remaining noodles and filling.
6. Add the Sauce & Cheese
Spoon the remaining marinara sauce over the tops of the lasagna rolls.
Sprinkle evenly with:
Mozzarella
Parmesan
Drizzle lightly with olive oil.
7. Bake
Cover the baking dish loosely with foil.
Bake for 25 minutes.
Remove the foil and bake another 15–20 minutes, until the cheese is melted, bubbling, and lightly golden.
For a more golden top, broil for 1–2 minutes at the end, watching carefully.
8. Make the Sage Butter
While the lasagna rolls bake, melt the butter in a small skillet over medium heat.
Add the fresh sage leaves.
Cook for 3–4 minutes, until the butter becomes golden and fragrant and the sage is crisp.
Remove from heat and stir in the maple syrup and a tiny pinch of salt.
9. Finish & Serve
Let the lasagna rolls rest for 8–10 minutes before serving.
Drizzle a little sage brown butter over each serving.
Garnish with fresh sage, cranberries, Parmesan, and fresh thyme.
Serve warm.
Recipe Tips
Don’t overcook the noodles. Slightly al dente noodles are easier to roll and won’t become mushy during baking.
Keep cooked noodles flat and lightly oiled until ready to assemble.
Roast the sweet potatoes until caramelized for the best flavor.
Don’t puree all the sweet potato—the small roasted pieces provide wonderful texture.
If your ricotta is very watery, drain it for 15–30 minutes before making the filling.
Use freshly grated Parmesan for the best melting and flavor.
Let the rolls rest before serving so the filling stays inside when sliced.
Easy Variations
Add Walnuts
Fold ⅓ cup toasted chopped walnuts into the filling for crunch.
Add Pecans
Use toasted chopped pecans instead of walnuts for an even sweeter fall flavor.
Make It Extra Cheesy
Add ½ cup shredded fontina or Gruyère to the ricotta filling.
Add Butternut Squash
Replace half of the sweet potato with roasted butternut squash.
Make It Savory
Reduce the maple syrup and cranberries and add sautéed mushrooms, caramelized onions, or extra spinach.
White Sauce Version
Replace the marinara with a creamy garlic-Parmesan or Alfredo-style sauce.
All Nut Information
Does the basic recipe contain nuts?
No.
The recipe as written does not contain peanuts or tree nuts.
The optional walnuts and pecans are not part of the basic recipe.
Important Allergy Information
The recipe contains:
Milk/dairy: ricotta, Parmesan, mozzarella, butter
Egg: in the ricotta filling
Wheat/gluten: regular lasagna noodles
Optional nuts: walnuts or pecans, only if added
For anyone with a serious nut allergy, check the labels of lasagna noodles, marinara sauce, ricotta, cheeses, dried cranberries, and packaged seasonings for possible cross-contact.
Nut-Free Version
Simply prepare the recipe exactly as written and do not add the optional walnuts or pecans.
For a strict gluten-free version, use certified gluten-free lasagna noodles and verify all packaged ingredients.
Approximate Nutrition
Per serving, based on 6 servings and without optional walnuts/pecans or sage butter.
Calories: ~510
Protein: ~23 g
Carbohydrates: ~65 g
Fat: ~19 g
Saturated Fat: ~9 g
Fiber: ~7 g
Sugar: ~15 g
Sodium: ~720 mg
Nutrition will vary depending on the brands and exact quantities used.
Q&A
Q: Can I make these lasagna rolls ahead of time?
Yes. Assemble the rolls completely, cover tightly, and refrigerate for up to 24 hours before baking. Add about 5–10 minutes to the covered baking time if baking directly from the refrigerator.
Q: Can I use canned pumpkin instead of sweet potato?
Yes, but the texture will be softer and less chunky. Roasted sweet potato gives the recipe better texture and caramelized flavor.
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it to the ricotta.
Q: Can I use cottage cheese instead of ricotta?
Yes. Blend the cottage cheese briefly for a smoother filling, or leave it slightly chunky for more texture.
Q: Can I make this without marinara sauce?
Absolutely. A sage brown butter sauce, garlic cream sauce, or Parmesan white sauce works beautifully.
Q: Can I make this vegetarian?
Yes. The recipe as written is vegetarian.
Q: Can I make it gluten-free?
Yes. Use gluten-free lasagna noodles and check the marinara sauce, seasonings, and other packaged ingredients.
Q: Can I make it nut-free?
Yes. The basic recipe is already nut-free. Just avoid the optional walnuts and pecans and check packaged ingredients for cross-contact.
Q: Can I freeze the lasagna rolls?
Yes. Assemble the rolls in a freezer-safe dish, cover tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before baking.
Q: Can I freeze leftovers?
Yes. Cool completely, portion into airtight freezer-safe containers, and freeze. Reheat thoroughly in the oven or microwave.
Q: Why are my lasagna rolls falling apart?
The noodles may be overcooked or the filling may be too wet. Cook noodles only until al dente and drain watery ricotta or spinach before mixing.
Q: Can I add meat?
Yes. Cooked Italian sausage, ground turkey, or shredded chicken can be added to the filling if you don’t need the recipe to remain vegetarian.
Q: Can I use dried cranberries with added sugar?
Yes. Sweetened dried cranberries work particularly well because they contrast with the savory feta/ricotta-style filling and herbs. If you prefer less sweetness, use unsweetened dried cranberries.
Q: What can I serve with these?
Serve with a simple arugula salad, roasted Brussels sprouts, green beans, garlic bread, or a lemony Mediterranean salad.
Q: Can I skip the sage brown butter?
Yes. The lasagna rolls are delicious without it, but the sage butter adds a warm, nutty aroma and complements the roasted sweet potato and cranberries especially well.
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