Root vegetable and Brussels sprout lasagna

Ingredients for 4 servings:

• 700 g mixed root vegetables (e.g. carrots, parsnips, parsley root, celeriac, Jerusalem artichoke, salsify
• 250 g Brussels sprouts, small heads, preferably fresh from the market
• 100 g onion(s)
• 3 cloves garlic
• 3 tbsp rapeseed oil, sunflower oil or olive oil
• 2 can/n tomatoes, diced (400 g each)
• 1 tsp lovage, dried
• 1 tsp rosemary, dried
• 1 tsp dried Italian herbs
• Salt and pepper, black, from the mill
• 1 pinch(s) nutmeg, freshly grated
• 200 g buffalo mozzarella
• 75 g Pecorino, in one piece
• 125 g sour cream
• 9 lasagna sheets
• some butter for the mold
• some fresh marjoram for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

If using salsify, clean it thoroughly under cold running water using a vegetable brush, peel it (wearing disposable gloves is recommended, as salsify contains a sticky juice that oxidizes quickly in the air), trim off the ends, halve the stalks, and immediately place them in a bowl with a mixture of water, milk, and lemon juice to prevent discoloration. Clean, peel, and wash the other root vegetables, and cut them into 1 cm cubes, as well as the salsify. Clean and wash the Brussels sprouts, and cut a cross into the stalks. Peel and finely dice the onions and garlic cloves. Heat the oil in a large, wide pot and fry the onions, garlic, and root vegetables over medium heat for about 5 minutes. Then add the chopped tomatoes and their juices and simmer uncovered for about 5 minutes, stirring occasionally. Then add the Brussels sprouts, season with lovage, rosemary, Italian herbs, a little salt, a few grinds of freshly ground black pepper, and a pinch of nutmeg. Cover and simmer over low heat for about 10 minutes. The Brussels sprouts should still be firm to the bite. Season to taste with a little salt and a few grinds of freshly ground black pepper. Preheat the oven to 200°C (400°F). Lightly butter a lasagna dish. Drain the mozzarella, pat dry, and cut into slices about 3 mm thick. Finely grate the pecorino cheese. Spread about 3 tablespoons of vegetable sauce into the buttered lasagna dish, place 3 lasagna sheets side by side on top, then spread half of the vegetable sauce on top and top with half of the mozzarella slices. Repeat this process once and finish with the remaining lasagna sheets. Spread the sour cream evenly on top and sprinkle with the finely grated pecorino cheese. Bake the lasagna in the preheated oven for about 30 minutes. Then remove and let rest for another 5 to 10 minutes. Garnish with some fresh marjoram.