Preheat the oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet. Toss with olive oil, cinnamon, salt, and black pepper. Roast for 25–30 minutes, turning once, until tender and lightly caramelized.

Allow the sweet potatoes to cool slightly, then mash them roughly with a fork.

2. Cook the Lasagna Noodles

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until flexible but not overly soft. Drain and lay the noodles flat on a lightly oiled baking sheet to prevent sticking.

3. Make the Filling

In a bowl, combine ricotta, Parmesan, egg, thyme, garlic powder, and dried cranberries. Gently fold in the roasted sweet potato until combined. Taste and adjust the seasoning if needed.

4. Assemble the Rolls

Spread about ¾ cup of Alfredo sauce across the bottom of a baking dish.

Lay each lasagna noodle flat and spread an even layer of the sweet potato-ricotta mixture over the surface. Carefully roll each noodle from one end to the other.

Place the rolls seam-side down in the prepared baking dish.

5. Add Sauce and Cheese

Pour the remaining Alfredo sauce over the lasagna rolls, making sure the noodles are well covered. Sprinkle mozzarella evenly over the top.

6. Bake

Cover the dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.

Let the rolls rest for 5 minutes before serving. Garnish with fresh parsley and additional Parmesan if desired.