Lasagna Swabian style

Ingredients for 4 servings:

• 1 kg Maultasche(n), Swabian
• 2 onions
• 150 g smoked meat, Black Forest, cold smoked
• 200 g Emmental cheese, in one piece
• 1 tbsp lard
• 2 tbsp, heaped lard
• 2 tbsp flour
• 200 ml meat broth
• 75 ml beer, Swabian
• Fleur de Sel
• Sugar
• Pepper, green
• Mace powder, alternatively nutmeg
• Leaf parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Swabian culinary delights for everyone

Thinly slice the onions and dice the smoked meat. Add 1 tablespoon of lard to a pan and fry the onions and smoked meat until crispy. Season the meat with salt, sugar, and green pepper. Meanwhile, halve the Maultaschen lengthwise to create thin slices. Remove the lightly toasted onions and smoked meat from the pan. Melt 2 tablespoons of lard in the pan, add the flour, and stir. Deglaze the flour with the beer and meat broth and bring to a boil briefly. Season the roux with salt, green pepper, mace, and flat-leaf parsley. Layer the Maultaschen, the smoked meat and onion mixture, and the sauce in a baking dish. Grate the Emmental cheese and cover the first layer. Repeat this process three times to create three layers. Bake the lasagna in the oven at 180°C (convection oven) for 20 minutes.