Lasagna with sauerkraut and salmon

Ingredients for 4 servings:

• 2 tbsp oil, neutral
• 200 g lasagna sheet(s)
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 70 g butter
• 300 g sauerkraut , (can)
• 100 g pineapple, pieces
• 300 g smoked salmon, sliced
• 2 tbsp Dill, chopped
• 2 shallots, finely chopped
• 40 g flour
• 300 ml milk
• 200 ml cream, liquid
• large salt
• Pepper, white
• ½ tsp sugar
• 3 tbsp lemon juice
• some butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

without meat and cheese

Bring about two liters of salted water with oil to a boil and cook the lasagna sheets for about 15 minutes. Then place them in cold water. Sauté the onions and garlic in 30g butter until translucent. Mix the sauerkraut with the pineapple pieces and chop very finely, add to the onions, cover, and sauté for a few minutes. Reduce the heat and set aside. For the sauce, sauté the shallots in 40g butter until softened. Sprinkle in the flour and sweat briefly. Stir in the milk and cream and simmer gently for about 5 minutes, stirring occasionally. Stir in the lemon juice and sugar, then season generously with salt and pepper. Butter a small baking dish, layer the lasagna sheets (well drained), sauerkraut, salmon slices, dill, and sauce in alternating layers, then top with the sauce. Bake in a preheated oven at 180°C (top/bottom heat) for about 40 minutes. Serve with a fresh green salad.