The German Sauerkraut Lasagna
Here is a recipe for sauerkraut lasagna, that germanic bitter taste combined with the sweetness of all the other ingredients... a real delight!
450g (1 pound) lasagna noodles pack
1/2 pound of bacon
1 onion, chopped
1 garlic clove
1 kg of sauerkraut, the cooked kind
1.2 liters of cream
1 cup white wine
200 gs of cheese (Gouda), grated
Salt and pepper
I- The sauerkraut and bacon
Chop the bacon into small stripes. Chop the onion into square bits. Throw the bacon in a large skillet and do not add any fat (the cooking of the bacon will create enough fat in itself). Mix in the onions and the garlic add and mix while cooking.
From the sauerkraut we remove its liquid by squeezing them from a large bowl. Discard the liquids from the saeurkraut. Now add the marjoram, cumin and the mixture of bacon, onions and garlic. Mix everything well so that the mixture is nice and uniform. Reserve this mixture for later
II-Cheese, cream and wine: the cream sauce
Now bring the cream to a boil; pour in the white wine. The Gouda will melt easily in the cream while stirring. Add salt, pepper and nutmeg to taste. Take one cup from this cream sauce and add to the sauerkraut mixture,
mix. Reserve the rest of this cream sauce for later.
III-Assembling the lasagne
Preheat the oven at 350° F.
Boil your lasagna noodles as per package instructions, but making sure they are not cooked 100%, as they will resume their cooking in the oven.
Using a deep lasagna pan, grease the sides with olive oil and pour in approx. half a cup of the
cream sauce on the bottom of the pan. Cover with lasagna noodles, then spread half of the sauerkraut mixture on top of the noodles. Cover with another layer of lasagna noodles and spread the remaining sauerkraut over that. If you have reached the top, cover the whole pan with lasagna noodles. Pour over the remaining
cream sauce and wrap the pan with tin-foil, to cover.
IV- baking the lasagne
Bake in the preheated oven on the lowest level for about approx. 30 min. Once the 30 minutes is up remove the tin-foil cover and bake
for another 10 min.
Your sauerkraut lasagne is now ready. I recommend leaving it for 15 minutes to
cool down. Serve while hot.
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