Sausage and Sauerkraut Lasagne

Sausage and Sauerkraut Lasagne


108 people made this

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

Don Schaublin

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

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.


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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