Bring a large pot of lightly salted water to the boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
In a liquidiser or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. Cut sausage in half lengthways and slice thinly.
In a 20x30cm dish, layer 250ml soup mixture, 3 lasagne sheets, half of the sauerkraut, half of the sausage and a third of the cheese. Repeat. Top with remaining lasagne sheets and remaining soup mixture. Cover with foil.
Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.
Are smoked pork sausages. They can be found in Polish delis. If unavailable, use Mattessons smoked pork sausage instead.
Pre-boiling lasagne sheets
Can be omitted if using ready-to-bake lasagne sheets.