Sauerkraut Lasagna
Transform your dinner table with this bold and unexpected Sauerkraut Lasagna, a fusion of hearty Italian flavors and tangy Eastern European flair. This comforting dish layers tender lasagna noodles with a savory meat sauce, creamy ricotta, and tart sauerkraut, creating a perfect balance of rich and zesty flavors. Enhanced with aromatic garlic, basil, and oregano, each bite is a symphony of textures and tastes. Topped with gooey melted mozzarella and golden Parmesan, it bakes to bubbly perfection in just over an hour. Ideal for family dinners or potluck parties, this unique sauerkraut lasagna recipe offers eight generous servings of pure comfort. Whether you're a sauerkraut enthusiast or looking to try something new, this dish will turn your taste buds into believers.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 1 pound ground beef
- 1 medium onion, diced
- 2 cups sauerkraut, rinsed and drained
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 3 cloves garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick spray or a thin layer of olive oil.
Bring a large pot of salted water to a boil, and cook the lasagna noodles according to the package instructions. Drain and lay the noodles flat on parchment paper to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Stir in the garlic, crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally, to allow the flavors to combine.
In a mixing bowl, combine the ricotta cheese, egg, and 1 cup of the mozzarella cheese. Mix until smooth and set aside.
Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Lay 3-4 lasagna noodles over the sauce, slightly overlapping them.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the sauerkraut, and another layer of meat sauce. Repeat this layering process two more times.
Top the final layer with the remaining mozzarella cheese and the grated Parmesan cheese.
Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbling.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.5 g | 311% | |
| Saturated Fat | 107.8 g | 539% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 8877 mg | 386% | |
| Total Carbohydrate | 620.3 g | 226% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 65.7 g | ||
| Protein | 309.4 g | 619% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4616 mg | 355% | |
| Iron | 48.1 mg | 267% | |
| Potassium | 5899 mg | 126% | |
*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.
