1 box gluten-free lasagna sheets
1 cup Italian cheese blend
1 large baked white sweet potato, skin off
1 cup blue cheese crumbles
1/4 cup mascarpone cheese
1/4 cup extra virgin olive oil
Sea salt and black pepper
Preheat oven to 400 F
Blend sweet potato, blue cheese crumbles, mascarpone cheese, and olive oil until smooth. Season to taste with sea salt and black pepper. Divide mixture in half. Set one half aside.
Boil lasagna noodles according to instructions on the box. Drain noodles and separate them apart until they are cool enough to handle (this will prevent them sticking together).
Divide one half of the filling evenly amongst lasagna sheets. Roll up to enclose filling. Repeat with remaining ingredients.
On a large baking dish, arrange rolls in a single layer. Spread the other half of the filling over the top. Sprinkle with Italian cheese blend. Bake for 30 minutes to 50 minutes or until golden brown.