Go Back
Print
Cheesy Pork Sauerkraut Lasagne

Cheesy Sauerkraut Pork Lasagne

Course Main Course
Cuisine German, Italian
Keyword Ground Pork dish, Lasagne recipe, Pork Lasagne, Sauerkraut lasagne
Prep Time 25 minutes
Servings 5
Author Lora Wiley-Lennartz

Ingredients

  • 9 wide lasagna sheets
  • Salt and olive oil for boiling pasta.
  • 1 onion
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1 lb ground pork
  • 14 oz canned peeled tomatoes
  • 1 large bay leaf
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • Pinch of sugar
  • 2 cups sauerkraut well drained
  • 1 cup mascarpone
  • 2 cups shredded Gouda
  • 2 cups shredded Emmenthaler

Instructions

  1. Boil the lasagne sheets until al dente in salted water with a generous glug of olive oil to prevent sticking together.
  2. Drain, separate the sheets, and set aside.
  3. Peel and finely dice the onion.
  4. Grate the garlic.
  5. Heat the oil in a skillet, then sauté the onion until translucent.
  6. Stir in the garlic. Sauté for 1 minute.
  7. Add the pork. Stir until it has browned.
  8. Pour in the tomatoes with their juice. Add the bay leaf.
  9. Season with salt, pepper, and sugar.
  10. Stir in the cream.
  11. Turn the heat down and let the sauce simmer uncovered for about 15 minutes.
  12. Preheat the oven to 400°F.
  13. Chop the sauerkraut into smaller pieces.
  14. Combine the sauerkraut and mascarpone in a bowl.
  15. Season with salt, pepper, and sugar.
  16. Remove the bay leaf from the sauce.
  17. Toss the 2 shredded cheeses together.
  18. Spoon some meat sauce into an 8" x 11" casserole dish.
  19. Place a layer of lasagna noodles on top.
  20. Add some of the mascarpone and sauerkraut mixture.
  21. Scatter some of the cheese mixture on top.
  22. Add another layer of lasagna noodles and more meat sauce.
  23. Continue layering meat sauce, noodles, sauerkraut mixture, and cheese, ending with cheese.
  24. Bake for 30 minutes.
  25. Let it sit for 10 minutes. Cut and serve.