John Myers
Ingredients for 1 servings:
- 5 lasagna sheets without pre-cooking
- 40 g butter
- 40 g flour
- 250 ml milk
- 200 g sauerkraut
- 2 slices of pineapple
- 1 bell pepper(s), red
- 1 small shallot(s)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp nutmeg
- 1 pinch(s) of sugar
- 50 g Emmental cheese, grated
- some Parmesan, freshly grated
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
Peel the shallot and dice it into small cubes. Cut the pineapple into pieces and mix with the sauerkraut. Wash the bell peppers, remove the seeds and white pith, and dice the flesh into small cubes. Melt the butter in a saucepan, dust with the flour, and make a roux. Heat the milk and add it to the roux, stirring constantly with a whisk. Season with salt, pepper, nutmeg, and sugar. Stir in the diced shallots and bring the béchamel to a boil. In a small baking dish, cover the bottom with the sauce. Place a layer of lasagna sheets on top. Cover with a layer of pineapple sauerkraut. Sprinkle half of the diced bell peppers on top. Layer another layer of lasagna sheets on top, then the second half of the pineapple sauerkraut and the remaining bell peppers. Top with the lasagna sheets and sauce. Sprinkle with Emmental and Parmesan cheese. Bake the lasagna in a preheated oven at 180°C (fan oven) for about 30 minutes.
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