Leberkäse and fried egg lasagna

Ingredients for 6 servings:

• 1 onion(s)
• 4 tbsp oil
• 800 g leaf spinach (frozen)
• 60 g butter or margarine
• 50 g flour
• 400 ml milk
• 2 tsp vegetable broth
• salt and pepper
• some nutmeg
• 6 m.-sized eggs
• 9 lasagna sheets
• 350 g Leberkäse, thinly sliced
• 100 g cheese (Gouda), grated
• n. B. water
• Fat for the mold

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Finely dice the onion. Heat 2 tablespoons of oil and sauté the onion. Add the frozen spinach and 5 tablespoons of water, cover, and cook for about 15 minutes. For the béchamel sauce, melt the butter or margarine. Briefly sauté the flour in it. Gradually stir in 400 ml of water and the milk and bring to a boil. Stir in the stock and simmer for about 5 minutes. Season with salt, pepper, and nutmeg. For the eggs, heat 2 tablespoons of oil. Use the eggs to make fried eggs and season with salt. Season the spinach with salt, pepper, and nutmeg and drain well. Grease a deep casserole dish (approx. 2.5 l capacity). Spread some of the sauce on the bottom. Place about 3 lasagna sheets on top. Spread about 1/3 of the spinach on top. Pour on some béchamel sauce, place about 3 lasagna sheets on top, and spread more sauce on top. Arrange the Leberkäse slices on top and top with the fried eggs. Spread about 1/3 of the spinach on top and cover with the remaining lasagna sheets. Cover with Leberkäse and spread the sauce on top. Add the remaining spinach and sprinkle with Gouda cheese. Bake in a preheated oven (top/bottom heat: 200°C, fan oven: 175°C) for about 20 minutes.