Sweet Potato Lasagna with scallops and blue cheese sauce


"A simple sweet potato lasagne with sauted scallops and then topped with a rich blue cheese sauce. I had this meal as an entree at a christmas function and have been trying to replicate the recipe ever since. This will do as a main meal though as it is quite rich and filling."
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60 servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

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  1. With the skin on, cut the sweet potatoes into cubes.
  2. Place in a pot with water and boil for 5 minutes until just tender.
  3. In a food processor, blend the sweet potatoes with 100ml cream until just combined and still has texture. Do not overblend the mixture to a puree.
  4. Season to taste.
  5. In a small rectangular baking dish (24cm x 13cm) or in a loaf tin, lay one of the lasagne sheets on the bottom.
  6. Spread with some of the sweet potato mixture.
  7. Continue to layer the lasagne sheets and mixture until all of the mixture is used, finishing with a layer of pasta.
  8. Top with parmesan cheese and cover with foil.
  9. Bake in a pre-heated oven of 200 degrees for 40 minutes.
  10. Remove the foil after 40 minutes or once cooked and bake for a further 10 minutes to brown the cheese.
  11. While the lasagna is cooking make the sauce.
  12. Bring the wine and stock to the boil and simmer until slightly reduced.
  13. Add the cream and cook for another 5 minutes.
  14. Add the cheese and stir until melted.
  15. Combine the cornflour and water to a paste and add to the sauce and stir until thickened.
  16. Turn down the heat to low.
  17. Just before serving, saute the scallops in a frying pan over medium heat until cooked through.
  18. Serve the lasagne and then top with the scallops and then finish with the blue cheese sauce.


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