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READY IN 1 hr

German Lasagna

Read Reviews (82)

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

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Original recipe makes 1 - 9x13 inch lasagna Change Servings

9 lasagna noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups milk

1 pound kielbasa
1 (20 ounce) can sauerkraut, drained
8 ounces shredded mozzarella cheese

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Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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.
Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.

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PREP 10 mins
COOK 50 mins
READY IN 1 hr

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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.

—njmom

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Most Helpful Critical Review

Jun 04, 2004

I'm giving this three stars as the recipe is writen because I found it to be too doughy with the lasagna noodles. The flavor of the recipe is good (if you like sausage and sauerkraut, and I'm a sauerkraut FREAK!) so I'd probably try this again but probably with a different noodle (thin layers of egg noodles? AND more sauerkraut!) or layers of par-boiled thin slices potatoes. And it's really easy to put together if your a sauerkraut FREAK like me who always has sauerkraut in her pantry.

—ROLLINS4000

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98 Ratings

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Oct 09, 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]

—NANETTE

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Jan 23, 2008

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!

—LINDA MCLEAN

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Aug 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?

—AVAJANE

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Jan 01, 2005

I'll be trying this one again. I used Italian sausage instead of kielbasa & I don't think it was the same. Everyone liked it okay, but wasn't wowed by it. With some changes, I think it could be a bit better.

—LAURAMA1230

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Sep 16, 2003

I made two kinds of lasagna for a party and this one was the hands down winner! Unfortunately, there was only one piece leftover. Used no boil noodles and they worked beautifully. Shared the recipe with several of the guests!

—PFLYERS24

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Mar 01, 2010

Great recipe - recommend you at least try it. Definitely make sure the sauerkraut is well drained.

—VALLYGOIL

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Nutrition

Calories
303 kcal
15%

Carbohydrates
22.1 g
7%

Cholesterol
42 mg
14%

Fat
17.6 g
27%

Fiber
1.8 g
7%

Protein
14.4 g
29%

Sodium
1115 mg
45%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

German Lasagna

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 303
Calories from Fat: 158

% Daily Value *
Total Fat 17.6g 27 %
Saturated Fat 6.8g 34 %
Cholesterol 42mg 14 %
Sodium 1115mg 45 %
Potassium 332mg 9 %
Total Carbohydrates 22.1g 7 %
Dietary Fiber 1.8g 7 %
Protein 14.4g 29 %
Sugars 4.6g
Vitamin A 5 %
Vitamin C 12 %
Calcium 28 %
Iron 21 %
** Thiamin 13 %
Niacin 39 %
Vitamin B6 11 %
Magnesium 11 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.