Bavarian lasagne with Leberkas

Name: Bavarian lasagne with Leberkas
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 Onion; 3 TABLESPOONS Oil; 750 g Frozen leaf spinach; 5 tablespoons (50 g) Butter; 5 tablespoons (50 g) Flour; 1/2 l Milk; 7-10 Tbsp salt, pepper; 7-10 Tbsp Nutmeg; 6 Eggs (Gr. M); 9 Lasagne sheets; 350 g Leberkäse (in thin slices); 100 g Gouda

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 Onion
3 TABLESPOONS Oil
750 g Frozen leaf spinach
5 tablespoons (50 g) Butter
5 tablespoons (50 g) Flour
1/2 l Milk
7-10 Tbsp salt, pepper
7-10 Tbsp Nutmeg
6 Eggs (Gr. M)
9 Lasagne sheets
350 g Leberkäse (in thin slices)
100 g Gouda

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Add frozen spinach and 5-6 tbsp. water. Cover and steam over medium heat for about 15 minutes, stirring occasionally.
2
For the béchamel sauce, heat butter in a pot. Dust with flour and briefly sauté lightly. While stirring, deglaze with 300 ml water and milk. Bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper.
3
Heat 2 tablespoons of oil in a large frying pan. Fry the eggs, possibly in 2 portions, for about 5 minutes until they are fried, turning them once. Salt them. Season spinach with salt, pepper and nutmeg and drain well.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
5
Spread some sauce on the bottom of a high, square casserole dish (approx. 2 1/2 l capacity). Place about 3 lasagne plates on top. Approx. 1/3 spinach, half live
6
Repeat once, putting the fried eggs in between. Finish off with lasagne dishes, spinach and sauce. Rub the gouda directly on top. Bake in a hot oven for about 40 minutes until golden brown.