This was sooo good, my husband and I loved it, I made it in 2 smaller sized pans, and I freezed one of them. It was just as amazing frozen as it was fresh. Its a great mixture! I will make this many more times

This wasn't bad. It was very different. I liked it more than my husband, but he is not a big sauerkraut fan and I am. I made a couple of changes based on others' feedback. I used 1 cup heavy whipping cream and 1 cup 2% milk rather than 2 cups of milk. I also used wide noodles rather than lasagna noodles and I used 1/2 swiss cheese and 1/2 mozzerella.

HOLY COW IS THIS AMAZINGLY GOOD!!! I love this recipe and will fix it for company soon. It is so easy and delicious. I used only the cream of mushroom instead of the cream of chicken and added some dijon mustard. Instead of all of the cheese, I just grated some fresh parmazan into each layer and a little on top. I think any other cheese would make an already rich dish, over the top...it was perfect with parmesan! NO LEVTOVERS!

I followed the advise of some of the reviewers...I sauteed the sausage with onions. To that I added some ground mustard and the sour kraut. I let this all cook together. I used a combo of swiss, provolone and queso (mexican) melting cheese. It was really good. My husband commented it was weird but good and had 3 helpings. I loved it too!

I made this for a international party we went to. Our country was Germany so accompanied this easy Lasagna with German Beer and Wine. It was a real hit and there was none left for us to take home. I will try making it with Penne pasta as one reader mentioned.

OUTSTANDING!!! A REAL FOOLER WITH A DIFFERENT TASTE. Thank You

I thought I would give this a try since it sounded really weird to me, but I love ruben sandwiches. I followed the advice of another post and used wide egg noodles instead. It was good but I don't know if I would make it again. My fourteen year old ate three helpings and then figured out there was sauerkraut in it. Husband gives it a three out five and he loves sauerkraut.

WOW. This was fantastic....and addictive. I did saute an onion with a little bit of carraway and then added the sauerkraut to remove a little moisture. Used whole wheat lasagna...it actually added a great flavor to it. Served spicy brown mustard on the side. Of course I will make this again!!!!

This was a really fun recipe to try out! I think it's a keeper- the whole family loved it. The sauerkraut taste isn't very strong, and the canned soup doesn't have a "canned" flavor. I put it in for 10 minutes longer, adding the cheese for the last 5 minutes. Thanks for this recipe!

This was really easy to make, not to mention tasty. Like others have mentioned, I too am not a big fan of sauerkraut, but mixed with all the ingredients (especially the soups), the kraut really wasn't overpowering and added just the right amount of pop to the dish. After reading some of the other reviews, I decided to incorporate swiss cheese as well. I grated both swiss and mozzerella and combined them while layering... I also mixed about a teaspoon or two of spicy brown mustard into the final layer of cheese that was melted on top... YUMMY!!!!!

I was brought up eating lots of German food and altho it's not my thing, it is my Scottish hubby's love. I started by soaking regular lasagna noodles in a large pan filled with hot water to make them pliable enough to build the dish. I simmered the sauerkraut with onion, a little brown sugar and caraway seeds and boiled the kielbasa to remove some of the salt. Instead of the soups, I chose to make a white sauce which worked out fine. This morning Rachel Ray made a "mile high" lasagna using a loaf pan lined with foil so I followed her lead and did the same thing. Once out of the oven, I let it sit for a good 45 minutes to allow it to set up. It cut beautifully and my hubs thought this was absolutely terrific. Thanks so much Don!

This was FANTASTIC! I followed the recipe, just added some diced onions. My family & guests loved it, no leftovers! My kids wanted to know when we could have it again! It was very easy to make with the no-boil noodles!

I'm not a huge fan of saurkraut but everyone I make this for who is loves the meal. It's easy to make and is different. My brother in law likes it so much we made it for Hanukkah dinner two years ago for him with turkey sausage. Easy, delicious, and very unique.

The flavor of this recipe was awesome! I have to admit the lasagna noodles didn't work out so well so this went from a lasagna to a pasta dish. I made other noodles and mixed it up with the soup/kraut/kielbasa mixture. Next time I think I will sautee the kielbasa and kraut and then add the soup mixture before serving over noodles so it's more saucey. Again, GREAT flavor and was even good reheated.

Very good. I made this as instructed, using the lasagna noodles and the ingredients and amounts called for and it came out perfect. The only thing I did different was I took another reviewers suggestion and used some swiss cheese. Did give it a nice bite, but I think it gave it too MUCH of a bite. The sauerkraut alone does that. Just depends on your tastes, I guess. I personally don't think this recipe NEEDS any cheese. The sauce in itself makes the dish nice and creamy. So next time I make it, I'll probably leave the cheese out completely.

This recipe is delicious! I thought the sauerkraut would be overwhelming but it has a really nice balance. I prepared exactly as directed and it wasn't dry on the top as others had noted! Yummy!