German Lasagna is a hearty twist on the classic Italian dish, incorporating traditional German flavors and ingredients. This comforting casserole layers savory ground beef or pork with tangy sauerkraut, creamy béchamel sauce, and melted cheese, all nestled between tender sheets of pasta. The combination of savory meats and the slightly acidic kick of sauerkraut creates a delightful fusion that brings out the best of both cuisines. Perfect for a family dinner or a cozy gathering, German Lasagna is sure to be a hit with anyone who appreciates a flavorful, satisfying meal.
Ingredients:
- For the meat sauce:
- 500g (1 lb) ground beef or pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 200g (7 oz) sauerkraut, drained and rinsed
- 1 can (400g/14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
- For the béchamel sauce:
- 50g (1/4 cup) butter
- 50g (1/4 cup) all-purpose flour
- 500ml (2 cups) milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- For assembly:
- 250g (9 oz) lasagna noodles
- 200g (7 oz) shredded cheese (such as Emmental or Gruyère)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Prepare the Meat Sauce:
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
- Add the ground beef or pork, cooking until browned and cooked through.
- Stir in the sauerkraut, crushed tomatoes, tomato paste, and caraway seeds (if using). Season with salt and pepper.
- Simmer for about 10-15 minutes, allowing the flavors to meld together.
- Make the Béchamel Sauce:
- In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux.
- Gradually add the milk, whisking constantly until the sauce thickens and comes to a simmer.
- Season with nutmeg, salt, and pepper. Remove from heat.
- Assemble the Lasagna:
- In a baking dish, spread a thin layer of béchamel sauce on the bottom.
- Place a layer of lasagna noodles on top.
- Spread half of the meat sauce over the noodles, followed by a layer of béchamel sauce and a sprinkle of shredded cheese.
- Repeat with another layer of noodles, the remaining meat sauce, more béchamel sauce, and cheese.
- Finish with a final layer of noodles, the remaining béchamel sauce, and a generous topping of cheese.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
- Serve:
- Allow the lasagna to rest for a few minutes before slicing.
- Garnish with fresh parsley and serve warm. Enjoy!
This German Lasagna pairs beautifully with a side salad or crusty bread, making for a deliciously comforting meal.
