German Lasagna Recipe -
German Lasagna Recipe
  • READY IN 1 hr

German Lasagna

Recipe by  

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

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Original recipe makes 1 - 9x13 inch lasagna Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 05, 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.

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.

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]

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?

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!

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!

Mar 01, 2010

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

Jan 25, 2010

I didn't follow the recipe exactly as we didn't have some stuff, but I mostly followed it... And it was really good! I used wagon wheel pasta and only one can of soup (mushroom). I used less milk and added a block of cream cheese. It was really good! Our daughter enjoyed it, after pooh-poohing because there was sauerkraut in it. Success! And it was great the next day. Thanks for sharing, Don!


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  • 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.

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