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

If you’re looking for a show-stopping, anti-inflammatory comfort food recipe that feels indulgent yet nourishing, these Savory Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls with Ricotta are the perfect choice. Elegant enough for holiday entertaining and wholesome enough for weeknight meal prep, this dish blends Mediterranean and seasonal flavors into a beautifully rolled lasagna that’s as nutritious as it is satisfying.

This recipe highlights anti-inflammatory superfoods like sweet potatoes, cinnamon, olive oil, cranberries, garlic, and fresh herbs—ingredients known to support gut health, reduce inflammation, and stabilize blood sugar. Combined with creamy ricotta and tender lasagna sheets, the result is a cozy, savory-sweet baked pasta dish that feels luxurious without being heavy.

Perfect for vegetarian dinners, holiday menus, healthy comfort food lovers, and clean-eating meal plans, these lasagna rolls are also highly customizable for gluten-free or dairy-free lifestyles.

Why This Recipe Is Anti-Inflammatory

This dish isn’t just delicious—it’s functional food:

Sweet Potatoes – Rich in beta-carotene, fiber, and antioxidants that help fight chronic inflammation
Cinnamon – Known to lower inflammation, regulate blood sugar, and enhance savory dishes
Cranberries – Packed with polyphenols and anti-inflammatory compounds
Olive Oil – A cornerstone of the Mediterranean diet, linked to reduced inflammatory markers
Ricotta Cheese – Provides protein and calcium while remaining lighter than heavy cream sauces
Fresh Herbs & Garlic – Natural immune boosters with anti-inflammatory benefits

This makes the recipe ideal for those following an anti-inflammatory diet, Mediterranean diet, or plant-forward eating plan.

Ingredients (Serves 4–6)

Sweet Potato Filling

2 large sweet potatoes, peeled and cubed
2 tbsp extra virgin olive oil
1 tsp ground cinnamon
½ tsp smoked paprika
½ tsp sea salt
¼ tsp black pepper

Ricotta Mixture

1½ cups whole-milk ricotta cheese
1 egg
2 cloves garlic, minced
¼ cup grated Parmesan (optional)
2 tbsp fresh parsley or thyme, chopped
Salt and pepper to taste

Assembly

10–12 lasagna noodles, cooked al dente
½ cup dried cranberries
1 tbsp olive oil (for baking dish)
Optional garnish: rosemary sprigs, fresh cranberries, cracked black pepper

Step-by-Step Instructions

1. Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cinnamon, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.

Once roasted, mash lightly with a fork—leave some texture for a rustic feel.

2. Prepare the Ricotta Filling

In a medium bowl, mix ricotta cheese, egg, garlic, Parmesan (if using), herbs, salt, and pepper until smooth and well combined. This creamy layer balances the sweetness of the potatoes and cranberries.

3. Cook the Lasagna Noodles

Boil noodles according to package instructions until just al dente. Drain and lay flat on parchment paper to prevent sticking.

4. Assemble the Lasagna Rolls

Lightly oil a baking dish.

For each noodle:

Spread a thin layer of ricotta mixture
Add a spoonful of roasted sweet potatoes
Sprinkle dried cranberries evenly
Roll gently from one end to the other

Place seam-side down in the prepared dish.

5. Bake

Cover loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10 minutes until lightly golden on top.

Optional: Broil for 1–2 minutes for a slightly crisp finish.

6. Garnish & Serve

Let rest for 5 minutes. Garnish with fresh rosemary, cracked black pepper, and optional fresh cranberries for a festive presentation.

Serving Suggestions

Pair with a simple arugula salad with lemon vinaigrette
Serve alongside roasted vegetables or sautéed greens
Perfect as a vegetarian holiday main dish or elegant dinner party entrée

Storage & Meal Prep Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer-Friendly: Freeze unbaked rolls for up to 2 months
Reheating: Bake covered at 350°F until warmed through

This recipe is excellent for healthy meal prep, making it a high-value dish for busy schedules.

Variations & Dietary Modifications

Gluten-Free: Use gluten-free lasagna noodles
Dairy-Free: Substitute ricotta with almond-based or cashew ricotta
Vegan: Use plant-based ricotta and flax egg
Protein Boost: Add chopped walnuts or lentils to the filling

Frequently Asked Questions (High-CPM SEO Section)

Is this lasagna recipe healthy?
Yes, it’s rich in anti-inflammatory ingredients, fiber, and healthy fats, making it a nutrient-dense comfort food.

Can I make this recipe ahead of time?
Absolutely. Assemble up to 24 hours in advance and bake before serving.

Is cinnamon good in savory dishes?
Yes. Cinnamon adds warmth and depth without sweetness when used sparingly.

What makes this recipe anti-inflammatory?
The combination of sweet potatoes, olive oil, cranberries, herbs, and spices helps reduce oxidative stress and inflammation.

Is this good for holiday dinners?
Yes—this dish is visually stunning and festive, perfect for Thanksgiving, Christmas, or special occasions.

Can I use fresh cranberries instead of dried?
Yes, but sauté them lightly first to reduce bitterness.

Final Thoughts

These Anti-Inflammatory Savory Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls with Ricotta are proof that healthy eating doesn’t have to sacrifice flavor or elegance. With their cozy spices, creamy texture, and vibrant presentation, they’re ideal for anyone seeking healthy comfort food recipes, Mediterranean-inspired vegetarian meals, or anti-inflammatory dinner ideas.