Oktoberfest German Spätzle Lasagna
Servings
12
Servings
12
Ingredients
Spätzle
Sauce
Caramelized Onions
Cottage Cheese
Additional Ingredients
Instructions
Spätzle
  1. 1. In a large bowl, mix the flour with salt & make a well in the center. Add eggs to the well & whisk the flour into the eggs. Gradually whisk in the water until a very thick batter forms. Cover with a damp cloth & allow to rest for 30 minutes.
  2. Bring a large pot of salted water to a boil. Place spätzle dough maker above the pot with the water. Load with dough & slide back & forth or press to squeeze the dough through & form the spätzle noodles.
  3. Once the spätzle begins to float to the surface, scoop with a large, slotted spoon & transfer to a colander placed inside a bowl for the drained water to collect. Continue the process until all of the dough is used.
Caramelized Onions
  1. Heat oil in saucepan, add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat, sprinkle with cider vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Set it aside.
Sauce
  1. In the saucepan, melt butter. Stir in flour, bouillon, garlic powder & salt until smooth. Gradually stir in milk & broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat to a bowl & set aside.
  2. In the saucepan, cook bacon (not too crisp); remove to a cutting board to coarsely chop. Add bratwurst sausage meat (which has been removed from casings) to saucepan & scramble fry until cooked. Drain on paper towel. Add chopped bacon, bratwurst & caramelized onions to your prepared sauce.
Cotage Cheese & Other Ingredients
  1. In a small bowl, beat eggs; add cottage cheese & pepper. Set aside. Drain sauerkraut & rinse. Squeeze dry. Grate cheese
Assembly
  1. Preheat oven to 350 F. Grease a 13 x 9-inch baking pan.
  2. Spread 1 cup sauce mixture over bottom of pan. Layer with 1/3 of the spätzle noodles, 1/3 of sauce mixture, 1/2 of the cottage cheese mixture, 1/2 of the sauerkraut & 3/4 cup grated cheese. Repeat layers (spätzle, sauce, cottage cheese, sauerkraut, spätzle, sauce). Save grated cheese for the last 5 minutes of baking.
  3. Cover & bake for 50-60 minutes. Sprinkle with remaining GRATED CHEESE; bake 5 minutes longer until cheese is melted. Allow to stand 15 minutes before cutting.
Recipe Notes
  • If you do not have a spätzle dough maker, just drop spoonsful of dough into the boiling water to form spätzle noodles. Dip your spoon into water to prevent it from sticking on the spoon.