GERMAN LASAGNA
Make and share this German Lasagna recipe from Food.com.
Provided by Courtly
Categories < 4 Hours
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, melt butter.
- Stir in flour, bouillon, onion salt, 1 ts[ pepper and white pepper if desired until smooth.
- Gradually stir in milk and broth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add sausage; heat through.
- Combine eggs, cottage cheese, and remaining pepper.
- Spread 1 Celsius sausage mixture in a greased 13 x 9 x 2 inch baking dish.
- Later with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 Celsius Monterey Jack.
- Repeat layers.
- Top with the remaining noodles and sausage mixture[dish will be full].
- Cover and bake at 350 for 50-60 minutes or until bubbly.
- Sprinkle with remaining Monterey Jack.
- Bake 5 minutes longer or until cheese is melted.
- Let stand 15 minutes before cutting.
GERMAN LASAGNA
Sausage and sauerkraut are a palate-pleasing pair, especially in lasagna. My family was a little skeptical when I first served this unusual dish. But in no time, they were clamoring for second helpings. -Naomi Hochstetler, Woodburn, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter. Stir in the flour, bouillon, onion salt, 1 teaspoon pepper and white pepper if desired until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add sausage; heat through. Combine the eggs, cottage cheese and remaining pepper. , Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Layer with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 cup Monterey Jack. Repeat layers. Top with the remaining noodles and sausage mixture (dish will be full). , Cover and bake at 350° for 50-60 minutes or until a thermometer reads 160°. Sprinkle with remaining Monterey Jack. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 466 calories, Fat 31g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 1641mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
SAUERKRAUT LASAGNA
So everybody in Germany likes Sauerkraut? Yes, you are right! ;-) Give it a try and you will know why. *g*
Provided by Clara12
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put the butter into a pan and heat, then add the onions and pepper and saute about 5 minutes.
- Add tomato paste.
- Add sauerkraut an wine.
- Cover pan and simmer for 20-25 minutes.
- Stir now and then.
- Add sugar, pepper, salt, sour cream and creme fraiche.
- Stir well.
- In a 9x13-inch dish layer noodles and sauerkraut.
- Repeat layers, until the last layer= sauerkraut.
- Put layer of cheese on top of sauce.
- Bake at 350 degrees for about 30-40 minutes.
Nutrition Facts : Calories 772.4, Fat 35.7, SaturatedFat 21.7, Cholesterol 101.6, Sodium 883.4, Carbohydrate 75.3, Fiber 5.7, Sugar 9.2, Protein 18.2
POTATO AND SAUERKRAUT SOUP WITH KIELBASA
To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
- Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
- Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
- Divide the soup among bowls. Top with the chopped celery leaves and dill.
Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams
EASY HOMEMADE SAUERKRAUT
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT25m
Yield 24
Number Of Ingredients 5
Steps:
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Nutrition Facts : Calories 28 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 1.3 g, Sodium 677.8 mg, Sugar 3.4 g
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
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