Anti-Inflammatory Savory Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls with Ricotta

These Savory Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls are a comforting yet elegant anti-inflammatory dish. Naturally sweet roasted sweet potatoes pair beautifully with tart cranberries, creamy ricotta, and warming cinnamon. Rolled into tender lasagna sheets and baked until perfectly golden, this dish offers a unique balance of savory and subtly sweet flavors while supporting gut health and reducing inflammation.

Perfect for family dinners, festive occasions, or meal prep with a healthy twist.

Ingredients (Serves 4)

For the Sweet Potato Filling

• 2 medium sweet potatoes, peeled and cubed

• 1 tablespoon extra virgin olive oil

• ½ teaspoon ground cinnamon

• ¼ teaspoon turmeric

• ¼ teaspoon black pepper

• Salt to taste

For the Ricotta Layer

• 1 cup whole milk ricotta cheese

• 1 clove garlic, finely minced

• 1 tablespoon fresh thyme or parsley, chopped

For Assembly

• 8 lasagna sheets (whole wheat or gluten-free)

• ⅓ cup dried cranberries (unsweetened)

• ½ cup low-sodium vegetable broth or anti-inflammatory marinara

• ¼ cup grated mozzarella or parmesan (optional)

Instructions

1. Roast the Sweet Potatoes
   Preheat oven to 200°C (400°F). Toss sweet potatoes with olive oil, cinnamon, turmeric, black pepper, and salt. Roast for 25–30 minutes until soft and caramelized. Mash lightly and set aside.

2. Prepare Ricotta Mixture
   In a bowl, mix ricotta with garlic and fresh herbs until smooth.

3. Cook Lasagna Sheets
   Boil lasagna sheets according to package instructions until al dente. Drain and lay flat.

4. Assemble the Rolls
   Spread a thin layer of ricotta on each lasagna sheet. Add mashed sweet potato, sprinkle cranberries, then roll tightly.

5. Bake
   Place rolls seam-side down in a baking dish. Pour vegetable broth or marinara over the rolls. Sprinkle cheese if using.
   Bake at 180°C (350°F) for 20–25 minutes until heated through.

6. Serve
   Garnish with fresh herbs and serve warm.

Nutrition (Approx. per serving)

• Calories: 320

• Protein: 14g

• Carbohydrates: 38g

• Fiber: 6g

• Healthy Fats: 12g

Why This Recipe Is Anti-Inflammatory

• Sweet potatoes are rich in beta-carotene and fiber

• Cinnamon & turmeric help reduce inflammation

• Olive oil supports heart health

• Ricotta provides gut-friendly protein and calcium

• Cranberries contain powerful antioxidants

Pro Tips

• Use unsweetened cranberries to keep inflammation low

• Add walnuts or pumpkin seeds for extra omega-3s

• For dairy-free, replace ricotta with cashew cream

• Great for meal prep — freezes well after baking

Q & A

Q: Can I make this gluten-free?
Yes, use gluten-free lasagna sheets.

Q: Is this dish sweet or savory?
It’s primarily savory with a mild natural sweetness from sweet potatoes and cranberries.

Q: Can I make it vegan?
Absolutely. Swap ricotta with almond or cashew-based ricotta.

Q: Is this suitable for anti-inflammatory diets?
Yes, all ingredients are carefully chosen to support inflammation reduction.