German Lasagna
Indulge in the rich, hearty flavors of German Lasagna, a fusion dish that combines the comforting layers of traditional lasagna with a bold German twist. This crowd-pleasing casserole features tender lasagna noodles layered with savory bratwurst sausage, tangy sauerkraut, and a luscious cream cheese and mustard sauce that ties everything together. A perfect balance of Swiss and mozzarella cheese creates a golden, bubbly top layer that’s irresistibly gooey. With just the right hints of tang and spice, this dish is perfect for family dinners, Oktoberfest celebrations, or when you’re in the mood for something unique and indulgent. Easy to prepare and packed with flavor in every bite, German Lasagna is a true comfort food standout!
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 1 lb bratwurst sausage
- 1 large yellow onion, finely chopped
- 2 cups sauerkraut, drained
- 8 oz soft cream cheese
- 1 cup heavy cream
- 2 cups shredded Swiss cheese
- 2 cups shredded mozzarella cheese
- 2 tbsp yellow mustard
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or non-stick spray.
Cook the lasagna noodles in a large pot of boiling salted water according to package instructions. Drain and set aside on a tray to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Remove the casings from the bratwurst sausages (if applicable) and crumble the sausage meat into the skillet. Cook for 6-8 minutes or until browned and fully cooked. Season with salt and pepper. Remove from heat and set aside.
In a small saucepan, combine the cream cheese, heavy cream, and mustard over low heat. Stir constantly until the mixture is smooth and creamy, about 4-5 minutes. Remove from heat.
To assemble the lasagna, spread a thin layer of the cream cheese mixture on the bottom of the prepared baking dish.
Place a layer of lasagna noodles over the cream cheese mixture, followed by one-third of the cooked bratwurst and onion mixture, one-third of the sauerkraut, one-third of the shredded Swiss cheese, and a drizzle of the cream cheese mixture. Repeat these layers two more times, ending with a final layer of noodles and topping it with the shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing into squares. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
7421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 442.5 g | 567% | |
| Saturated Fat | 215.2 g | 1076% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1257 mg | 419% | |
| Sodium | 12274 mg | 534% | |
| Total Carbohydrate | 578.8 g | 210% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 46.8 g | ||
| Protein | 292.1 g | 584% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4173 mg | 321% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 3523 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
