Sauerkraut Lasagna

Ingredients for 4 servings:

• 2 onions
• 1 tbsp clarified butter
• 300 g sauerkraut
• 120 g bacon
• 1 tsp oil
• salt and pepper
• 240 g lasagna sheet(s)
• 40 g butter
• 40 g flour
• 500 ml milk
• 100 g Parmesan, grated
• Fat for the mold
• 40 g butter flakes for topping
• n. B. Fresh herbs for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Peel and chop the onions, then sauté in clarified butter. Add the sauerkraut and cook for about 30 minutes. Dice the bacon, fry in oil, and add to the cabbage. Season with salt and pepper. Preheat the oven to 200°C (top/bottom heat 180°C) for the sauce. For the sauce, melt 40g of butter, sauté the flour in it, add the milk, and simmer for 10 minutes. Alternate layers of pasta, sauce, sauerkraut, and Parmesan in a greased baking dish. Top with the sauce and cheese. Place the remaining butter in small pieces on top. Bake the lasagna in the hot oven for 30 minutes. Serve garnished with some fresh herbs.