Sauerkraut Lasagne
easy
75 mins
75 mins
Ingredients
- 500 g Sauerkraut
- 1 medium-sized apple
- 250 g Schmand
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Sugar
- 7-10 Tbsp ground caraway
- 1 Onion
- 2 TABLESPOONS Oil
- 500 g mixed minced meat
- 2 TABLESPOONS Tomato paste
- 150 ml Vegetable broth
- 1 package (500 g) chunky tomatoes
- 7-10 Tbsp Rose peppers
- 12 Lasagne sheets
- 100 g grated Emmental cheese
- 7-10 Tbsp chopped parsley
- 7-10 Tbsp Grease
Directions
- 1
Place the sauerkraut in a sieve, rinse briefly and drain. Peel, quarter and core the apple and cut it crosswise into slices. Mix sauerkraut, apple and sour cream. Season with salt, pepper, sugar and caraway. Peel onion and chop finely. Heat oil in a pan.
- 2
Fry the minced meat in it until crumbly. Add onion and tomato paste and fry briefly. Add stock and tomatoes, bring to the boil. Season with pepper and paprika and simmer for about 5 minutes. Grease an ovenproof dish (25 x 30 cm). Put 4 lasagne plates in the baking dish, add half of the sauerkraut. Cover with 4 lasagne plates. Add the chopped mass. Place another 4 lasagne sheets on top, spread the rest of the sauerkraut on top. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for approx. 45 minutes.
- 3
Put 4 lasagne plates in the baking dish, add half of the sauerkraut. Cover with 4 lasagne plates. Add the chopped mass. Place another 4 lasagne sheets on top, spread the rest of the sauerkraut on top. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for approx. 45 minutes. Let the sauerkraut lasagne rest for about 10 minutes. Sprinkle with parsley
- 4
Waiting time 10 minutes
Nutrition Facts
600 kcal
33 g
37 g
30 g
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