Lasagna casserole in a white sauce with sausage and sauerkraut.

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
12
Yield:
1 - 9x13 inch lasagna
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • In a blender or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. Cut sausage in half lengthwise and slice thinly.

  • In a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut, half the sausage and a third of the cheese. Repeat. Top with remaining 3 noodles and remaining soup mixture. Cover with foil.

  • Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.

Nutrition Facts

303 calories; protein 14.4g 29% DV; carbohydrates 22.1g 7% DV; fat 17.6g 27% DV; cholesterol 42.4mg 14% DV; sodium 1115.5mg 45% DV. Full Nutrition

Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/05/2006
This was the perfect comfort food! I sauteed the sauerkraut with onions and a small amount of caraway seeds. I used penne pasta instead of lasagna noodles. I was surprised that the canned soup taste wasn't so "canned" tasting. I layered in one layer of swiss cheese and one layer of mozzarella. The swiss cheese gave it a nice bite. I also added the dijon mustard to the soup mixture as suggested by another reviewer. I will make this again. It makes a lot so I'll be eating it for lunch all week! That's not a bad thing I just hope I don't eat it all by myself. Read More
(54)

Most helpful critical review

Rating: 3 stars
06/04/2004
I'm giving this three stars as the recipe is writen because I found it to be too doughy with the lasagna noodles. The flavor of the recipe is good (if you like sausage and sauerkraut and I'm a sauerkraut FREAK!) so I'd probably try this again but probably with a different noodle (thin layers of egg noodles? AND more sauerkraut!) or layers of par-boiled thin slices potatoes. And it's really easy to put together if your a sauerkraut FREAK like me who always has sauerkraut in her pantry. Read More
(28)
125 Ratings
  • 5 star values: 71
  • 4 star values: 37
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
12/05/2006
This was the perfect comfort food! I sauteed the sauerkraut with onions and a small amount of caraway seeds. I used penne pasta instead of lasagna noodles. I was surprised that the canned soup taste wasn't so "canned" tasting. I layered in one layer of swiss cheese and one layer of mozzarella. The swiss cheese gave it a nice bite. I also added the dijon mustard to the soup mixture as suggested by another reviewer. I will make this again. It makes a lot so I'll be eating it for lunch all week! That's not a bad thing I just hope I don't eat it all by myself. Read More
(54)
Rating: 5 stars
10/09/2003
I make a recipe similar to this but use Swiss cheese to go with an almost ruben flavor. My family loves it! We call it ruben lasagna. Drain the kraut well and enjoy! you can use 1/2 lb of sausage and 1 can of soup and make a smaller pan-ful pretty easily. I usually use lite sausage and soup to cut down on some fat Read More
(45)
Rating: 5 stars
08/23/2010
i cannot believe this recipe hasnt received more 5 star reviews!!!!! this lasagna is outstanding. i even made it for a friends wedding. gets devoured every time!!! occasionally i will substitue some of the milk with beer (what goes best with kraut sausage and cheese? beer!) and it gives the lasagna an awesome twist! thanks for the recipe:).....i also find it bizarre for people to rate this recipe negatively claimimg its because they dont like sausage or sauerkraut. those two ingredients are clearly stated in the recipe so if you dont like them why would you make this? Read More
(42)
Advertisement
Rating: 4 stars
01/23/2008
I was brought up eating lots of German food and altho it's not my thing it is my Scottish hubby's love. I started by soaking regular lasagna noodles in a large pan filled with hot water to make them pliable enough to build the dish. I simmered the sauerkraut with onion a little brown sugar and caraway seeds and boiled the kielbasa to remove some of the salt. Instead of the soups I chose to make a white sauce which worked out fine. This morning Rachel Ray made a "mile high" lasagna using a loaf pan lined with foil so I followed her lead and did the same thing. Once out of the oven I let it sit for a good 45 minutes to allow it to set up. It cut beautifully and my hubs thought this was absolutely terrific. Thanks so much Don! Read More
(36)
Rating: 3 stars
06/04/2004
I'm giving this three stars as the recipe is writen because I found it to be too doughy with the lasagna noodles. The flavor of the recipe is good (if you like sausage and sauerkraut and I'm a sauerkraut FREAK!) so I'd probably try this again but probably with a different noodle (thin layers of egg noodles? AND more sauerkraut!) or layers of par-boiled thin slices potatoes. And it's really easy to put together if your a sauerkraut FREAK like me who always has sauerkraut in her pantry. Read More
(28)
Rating: 5 stars
09/16/2003
I made two kinds of lasagna for a party and this one was the hands down winner! Unfortunately there was only one piece leftover. Used no boil noodles and they worked beautifully. Shared the recipe with several of the guests! Read More
(18)
Advertisement
Rating: 4 stars
11/02/2009
Very good! This was a big hit with my husband. I halved everything but the noodles and cheese which worked perfectly. I used swiss and mozzarella cheeses and one can of Campbell's Cream of Chicken and Mushroom soup. Reheats well. Thanks! Read More
(17)
Rating: 5 stars
03/01/2010
Great recipe - recommend you at least try it. Definitely make sure the sauerkraut is well drained. Read More
(17)
Rating: 3 stars
01/01/2005
I'll be trying this one again. I used Italian sausage instead of kielbasa & I don't think it was the same. Everyone liked it okay but wasn't wowed by it. With some changes I think it could be a bit better. Read More
(16)