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Sauerkraut lasagna with peppers

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Ingredients for 4 servings:

  • 15 lasagna sheets
  • 1 onion(s)
  • some oil
  • 500 g sauerkraut
  • 2 red bell peppers
  • 2 tbsp tomato paste
  • 125 ml vegetable stock
  • 150 g crème fraîche
  • 100 g cheese (hard cheese), grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the finely chopped onion in hot oil until translucent, add the sauerkraut and the sliced ​​bell pepper, and saute. Stir in the tomato paste and deglaze with the vegetable stock. Simmer over low heat for about 20 minutes. Then stir in the crème fraîche. Layer the lasagna sheets and sauerkraut mixture in a greased baking dish, alternating layers, starting with the sauerkraut mixture. Add the sauerkraut as the last layer. Sprinkle the cheese over the lasagna. Bake in a preheated oven at 180°C for about 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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