Sauerkraut Lasagne

Name: Sauerkraut Lasagne
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 red peppers; 1 Onion; 2 TABLESPOONS Oil; 1 jar(s) (850 ml; extract weight: 810 g) Sauerkraut; 1 TABLESPOON Juniper berries; 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 collar Dill; 500 g Schmand; 1 package (250 g) green lasagne sheets; 75 g grated parmesan cheese; 1/2 TEASPOON Sweet peppers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 red peppers
1 Onion
2 TABLESPOONS Oil
1 jar(s) (850 ml; extract weight: 810 g) Sauerkraut
1 TABLESPOON Juniper berries
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 collar Dill
500 g Schmand
1 package (250 g) green lasagne sheets
75 g grated parmesan cheese
1/2 TEASPOON Sweet peppers

Directions

1
Clean, wash and cut the peppers into pieces. Peel and finely chop the onion. Steam peppers in hot oil for about 5 minutes. Remove and put aside. Sauté diced onion in frying oil. Add sauerkraut, juniper berries, bay leaf and 100 ml water. Stew for 20 minutes. Season cabbage with salt and sugar, remove bay leaf. Wash dill, dab dry and chop. Stir half the sour cream and dill into the sauerkraut. Line a rectangular casserole dish (approx. 30x20 cm) with some lasagne plates. Spread half of the paprika and half of the sauerkraut on it. Cover with another layer of lasagne sheets. Again, layer the paprika and sauerkraut on top. Cover with lasagne sheets. Mix the rest of the sour cream, parmesan and paprika powder and spread it on the lasagne sheets. Bake the lasagne in a preheated oven (electric: 200 °C/ gas: level 3) for 35-40 minutes
2
Bowls: ASA
3
Pepper: wheels