A simple sweet potato lasagne with sauteed scallops and 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 is a main meal as it is quite rich and filling.
2 medium sweet potatoes, brushed and washed clean
salt & pepper to taste
4-6 fresh lasagne sheets
2 tablespoons grated parmesan cheese
blue cheese sauce
200ml chicken stock
100ml white wine
50g blue cheese
2 tablespoons cornflour
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With the skin on, cut the sweet potatoes into cubes and boil for 5 minutes until just tender. Blend the sweet potatoes in a food processor with 100ml cream until just combined and still has texture. Do not over-blend the mixture to a puree. Season to taste.
Preheat oven to 200 degrees C and grease a 24cm x 13cm rectangular baking dish. Lay one of the lasagne sheets on the bottom and spread with some of the sweet potato mixture. Continue to layer the lasagne sheets and mixture until all of the mixture is used, finishing with a layer of pasta. Top with parmesan cheese and cover with foil.
Bake in the pre-heated oven for 40 minutes. Remove the foil after 40 minutes (or once cooked) and bake for a further 10 minutes to brown the cheese.
To make the sauce; Bring the wine and stock to the boil and simmer until slightly reduced. Add the cream and cook for another 5 minutes. Add the cheese and stir until melted. Combine the cornflour and water to a paste and add to the sauce and stir until thickened. Turn down the heat to low.
Just before serving; saute the scallops in a frying pan over medium heat until cooked through.Serve the lasagne, topped with the scallops and then finish with the blue cheese sauce.