Name: Sweet potato, cavolo nero and Gruyère lasagne
Yield: Serves 6 as a main course
Ingredients: 170 g uncooked sheets of lasagne; 150 g coarsely grated Gruyère cheese; 120 ml olive oil; 2 heaped tablespoons chopped hard herbs (use individually or a mixture of thyme, sage, rosemary or oregano); 900 ml milk; 80 g flour; 2 bay leaves, both cut into 3; 500 g cavolo nero, prepared as described; 800 g red onions, thinly sliced; 800 g sweet potato, peeled and cut lengthways into 5mm thick slices; 8 garlic cloves, sliced; 200 ml boiling water

Preparation info

Serves
6
as a main course

Difficulty
Medium

Appears in

Vegetables

By Peter Gordon

Published 2007

About

This isn’t the sort of dish you’ll want to knock up on the spur of the moment, as there are quite a few steps involved, but you can make it the day before and then gently reheat it in time for lunch or dinner. Cavolo nero is a lovely Italian green veg, although its name translates as ‘black cabbage’. I like to use Gruyère or Jarlsberg in lasagne, as they give an unexpected twist to the flavour, although any good firm tasty cheese, or even a sharp goats’ cheese, will be delicious. Serve this