German Lasagna

4.4
(113)

Lasagna casserole in a white sauce with sausage and sauerkraut.

9
9
9
9
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
12
Yield:
1 - 9x13 inch lasagna

Ingredients

  • 9 lasagna noodles

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 2 cups milk

  • 1 pound kielbasa

  • 1 (20 ounce) can sauerkraut, drained

  • 8 ounces shredded mozzarella cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

  4. 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.

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

Nutrition Facts (per serving)

303 Calories
18g Fat
22g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 303
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 34%
Cholesterol 42mg 14%
Sodium 1116mg 49%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 14g
Vitamin C 7mg 35%
Calcium 226mg 17%
Iron 2mg 12%
Potassium 332mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.