German Lasagna

German Lasagna

92
Don Schaublin 0

"Lasagna casserole in a white sauce with sausage and sauerkraut."

Ingredients 1 h {{adjustedServings}} servings 303 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1115 mg
  • 45%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a blender or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. Cut sausage in half lengthwise and slice thinly.
  4. In a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut, half the sausage and a third of the cheese. Repeat. Top with remaining 3 noodles and remaining soup mixture. Cover with foil.
  5. Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.
Tips & Tricks
Creamy Chicken Lasagna

Chicken and cream cheese star in this deliciously unique lasagna.

American Lasagna

See how to make a top-rated beefy lasagna.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 92

  1. 109 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
njmom
12/5/2006

This was the perfect comfort food! I sauteed the sauerkraut with onions and a small amount of caraway seeds. I used penne pasta instead of lasagna noodles. I was surprised that the canned soup taste wasn't so "canned" tasting. I layered in one layer of swiss cheese and one layer of mozzarella. The swiss cheese gave it a nice bite. I also added the dijon mustard to the soup mixture as suggested by another reviewer. I will make this again. It makes a lot, so I'll be eating it for lunch all week! That's not a bad thing, I just hope I don't eat it all by myself.

NANETTE
10/9/2003

I make a recipe similar to this but use Swiss cheese to go with an almost ruben flavor. My family loves it! We call it ruben lasagna. Drain the kraut well and enjoy! you can use 1/2 lb of sausage and 1 can of soup and make a smaller pan-ful pretty easily. [I usually use lite sausage and soup to cut down on some fat]

AVAJANE
8/23/2010

i cannot believe this recipe hasnt received more 5 star reviews!!!!! this lasagna is outstanding. i even made it for a friends wedding. gets devoured every time!!! occasionally i will substitue some of the milk with beer (what goes best with kraut, sausage, and cheese? beer!) and it gives the lasagna an awesome twist! thanks for the recipe :).....i also find it bizarre for people to rate this recipe negatively, claimimg its because they dont like sausage or sauerkraut. those two ingredients are clearly stated in the recipe, so if you dont like them, why would you make this?