Hearty sauerkraut lasagna with minced meat: the winter alternative to the classic

I ate this sauerkraut lasagna for the first time with a friend. She had often told us about the unusual recipe, but I could never really imagine how it should taste. Until she sat down our doubts and invited us to home for tasting.

The first impression: it smelled delicious, so the water ran together in our mouth when we entered the apartment. After the first bite we were completely convinced: this lasagna can do something.

Also delicious:

So it was clear that I would bake her at home myself and that I was convincing friends and family from her - a real snowball principle. In the meantime I have already cooked the sauerkraut lasagna. You can easily replace minced meat, sour cream and cheese for vegan replacement products.

Sauerkraut lasagna with Bolognese: Refined recipe idea

The sauerkraut brings a completely new flavors to the classic and fits really well with the Bolognese sauce. After all, the combination of minced meat and cabbage has already proven itself in other dishes. So why shouldn't the two in a lasagna also give a dream couple?

You need the ingredients for 5 portions:

• 300 g sauerkraut (from the glass)
• 1 apple
• 1 1/2 cup of sour cream
• Salt, pepper
• Zucker
• Caraway (ground)
• oil
• 500 g minced meat (mixed)
• 1 onion
• 2 tablespoons of tomato paste
• 400 g of tomatoes (compartment)
• 150 ml of vegetable broth
• 1 TL paprika powder (rose -sharp)
• Butter (for greasing)
• The lasagna plate
• 150 g cheese (grated)

And so the preparation succeeds:

1. First drain the sauerkraut. Peel the apple, remove the core and cut the pulp into cubes. Then mix sauerkraut, apple slices and sour cream and refine with salt, pepper, sugar and caraway seeds.

Peel and chop the onion, then fry with the hack in oil. Add the tomato paste, roast briefly and then add the die -off tomatoes. Deglaze with broth, add the paprika powder and salt and pepper. Bring to the boil and then5 minutesLet it simmer softly.

3. Preheat the oven (160 degrees rechargeable air). Shift the sauerkraut, the lasagna plates and the Bolognese alternately in your greased baking dish. The lasagna afterwards45 minutesPush the cheese over it 15 minutes before the end of the cooking time.

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We hope that you like our recipe and wish you a lot of fun cooking, baking & trying! Please also write to usInstagramor onFacebook: We always look forward to suggestions and recipe requests!