Sausage and Sauerkraut Lasagne

    (119)
    1 hour 10 min

    A deliciously different take on the classic Italian dish. Lasagne sheets are layered with smoked sausage and sauerkraut in a creamy white sauce.


    108 people made this

    Ingredients
    Makes: 1 20x30cm lasagne

    • 9 lasagne sheets
    • 1 (295g) tin condensed cream of mushroom soup
    • 1 (295g) tin condensed cream of chicken soup
    • 475ml milk
    • 450g kielbasa sausage
    • 570g sauerkraut, drained
    • 225g grated mozzarella cheese

    Method
    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 190 C / Gas 5.
    2. 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.
    3. 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.
    4. 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.
    5. Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.

    Kielbasa

    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.

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    Reviews & ratings
    Average global rating:
    (119)

    Reviews in English (100)

    by
    53

    This was the perfect comfort food! I sauteed the sauerkraut with onions and a small amount of caraway seeds. I used penne pasta instead of lasagna noodles. I was surprised that the canned soup taste wasn't so "canned" tasting. I layered in one layer of swiss cheese and one layer of mozzarella. The swiss cheese gave it a nice bite. I also added the dijon mustard to the soup mixture as suggested by another reviewer. I will make this again. It makes a lot, so I'll be eating it for lunch all week! That's not a bad thing, I just hope I don't eat it all by myself.  -  04 Dec 2006  (Review from Allrecipes US | Canada)

    by
    45

    I make a recipe similar to this but use Swiss cheese to go with an almost ruben flavor. My family loves it! We call it ruben lasagna. Drain the kraut well and enjoy! you can use 1/2 lb of sausage and 1 can of soup and make a smaller pan-ful pretty easily. [I usually use lite sausage and soup to cut down on some fat]  -  22 Dec 2002  (Review from Allrecipes US | Canada)

    by
    38

    i cannot believe this recipe hasnt received more 5 star reviews!!!!! this lasagna is outstanding. i even made it for a friends wedding. gets devoured every time!!! occasionally i will substitue some of the milk with beer (what goes best with kraut, sausage, and cheese? beer!) and it gives the lasagna an awesome twist! thanks for the recipe .....i also find it bizarre for people to rate this recipe negatively, claimimg its because they dont like sausage or sauerkraut. those two ingredients are clearly stated in the recipe, so if you dont like them, why would you make this?  -  22 Aug 2010  (Review from Allrecipes US | Canada)

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