Reuben Lasagna
Reuben Lasagna is a bold twist on the classic comfort food, combining the iconic flavors of a deli-style Reuben sandwich with the cheesy, layered goodness of lasagna. This unique recipe features tender lasagna noodles layered with juicy corned beef, tangy sauerkraut, and a creamy, homemade Thousand Island-inspired sauce made with cream cheese, mayonnaise, and a hint of dill pickles. Melted Swiss and mozzarella cheese add rich, gooey layers to every bite, creating the perfect blend of savory and tangy. With just 20 minutes of prep and baked to bubbling, golden perfection, this crowd-pleasing dish is ideal for weeknight dinners or hearty potlucks. If you love creative comfort food with a gourmet twist, Reuben Lasagna is guaranteed to become a new family favorite!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 pound Cooked corned beef, thinly sliced or shredded
- 2 cups Sauerkraut, drained
- 3 cups Shredded Swiss cheese
- 1 cup Shredded mozzarella cheese
- 8 ounces Cream cheese, softened
- 1 cup Mayonnaise
- 0.5 cup Ketchup
- 0.25 cup Dill pickles, finely chopped
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter or nonstick spray (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Cook the lasagna noodles according to package directions until al dente. Drain, rinse with cool water, and set aside.
In a medium mixing bowl, combine the softened cream cheese, mayonnaise, ketchup, finely chopped dill pickles, onion powder, garlic powder, salt, and black pepper to create the Thousand Island-inspired sauce. Mix until smooth.
Spread a thin layer of the sauce on the bottom of the prepared baking dish.
Lay down a layer of 4 lasagna noodles to cover the bottom of the dish.
Top the noodles with a layer of corned beef (about 1/3 of the total amount), followed by 1/3 of the sauerkraut, 1 cup of shredded Swiss cheese, and a generous drizzle of the sauce.
Repeat the layering process two more times: noodles, corned beef, sauerkraut, Swiss cheese, and sauce.
After the final layer, top with the remaining sauce, spreading it evenly, then sprinkle the mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbling and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.8 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 569 mg | 44% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 412 mg | 9% | |
*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.
