Pork Sauerkraut Lasagna – Diary of a Mad Housewife

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Winter shows up. Boots thump. Coats pile up. Therefore, dinner needs to hug back. Enter Sauerkraut Pork Lasagne, the cozy casserole that speaks German with an Italian accent. This recipe comforts and absolutely ignores borders. First, let’s set the vibe. It sizzles, bubbles, and perfumes the kitchen like a carb-forward spa day. Furthermore, it understands that cold weather demands seriousness—and cheese.

cooking ground pork

At its heart, this dish borrows confidence from Italy and practicality from Germany. Ground pork sautés with onions and garlic. It smells bold. Then canned peeled tomatoes roll in. Heavy cream follows. Suddenly, things feel luxurious. A bay leaf floats around like it owns the place. Consequently, this first layer tastes rich, savory, and deeply winter-ready. Sauerkraut Pork Lasagna does not apologize.

Next comes the noodle moment. Wide lasagna noodles boil in salted water. Add a generous glug of olive oil. Why? Because noodles hate sticking. So, wake up early. Stir again. Use plenty of water. Meanwhile, pull them apart while they still have backbone. Overcooked noodles turn this dream into a nap. Nobody wants that. This ensures Sauerkraut Pork Lasagne stays structured and proud.

Pork sauerkraut lasagna

Now for the plot twist. Sauerkraut. Drain it well. Then drain it again. Believe me, you cannot drain sauerkraut enough. Even when you think there is no liquid left. There is. Chop it finely. Mix it with mascarpone. The result feels tangy, creamy, and oddly elegant. In other words, it works. Sauerkraut Pork Lasagna leans into contrast and wins.

Pork sauerkraut lasagna

Double Cheesy Goodness FTW

Cheese time arrives. Shredded Gouda meets Emmental cheese. They mingle and melt. Therefore, the fourth layer seals the deal with nutty richness and pull-apart joy. **Sauerkraut Pork Lasagne** knows the power of dairy diplomacy.

Consequently, assembly happens in a deep casserole dish. Layers follow their order. No drama. Just intentional. Then heat works its magic. Aromas fill the house. Everyone suddenly “checks on dinner.”

In conclusion, Sauerkraut Pork Lasagna defines winter comfort. Because it feels familiar yet cheeky. It feeds a crowd. Most importantly, it makes cold nights feel shorter. So grab a fork. Lean in. Repeat.

Pork sauerkraut lasagna

Cheesy Sauerkraut Pork Lasagna

Author Lora Wiley-Lennartz

Ingredients

9
wide lasagna sheets
Salt and olive oil for boiling pasta.
1
onion
1
clove
garlic
2
tablespoons
olive oil
1
lb
ground pork
14
oz
canned peeled tomatoes
1
large bay leaf
1/4
cup
heavy cream
Kosher salt and freshly ground black pepper
Pinch
of sugar
2
cups
sauerkraut
well drained
1
cup
mascarpone
2
cups
shredded Gouda
2
cups
shredded Emmenthal cheese

Instructions

Boil the lasagne sheets until al dente in salted water with a generous glug of olive oil to prevent sticking together.
Drain, separate the sheets, and set aside.
Peel and finely dice the onion.
Grate the garlic.
Heat the oil in a skillet, then sauté the onion until translucent.
Stir in the garlic. Saute for 1 minute.
Add the pork. Stir until it has browned.
Pour in the tomatoes with their juice. Add the bay leaf.
Season with salt, pepper, and sugar.
Stir in the cream.
Turn the heat down and let the sauce simmer uncovered for about 15 minutes.
Preheat the oven to 400°F.
Chop the sauerkraut into smaller pieces.
Combine the sauerkraut and mascarpone in a bowl.
Season with salt, pepper, and sugar.
Remove the bay leaf from the sauce.
Toss the 2 shredded cheeses together.
Spoon some meat sauce into an 8″ x 11″ casserole dish.
Place a layer of lasagna noodles on top.
Add some of the mascarpone and sauerkraut mixture.
Scatter some of the cheese mixture on top.
Add another layer of lasagna noodles and more meat sauce.
Continue layering meat sauce, noodles, sauerkraut mixture, and cheese, ending with cheese.
Bake for 30 minutes.
Let it sit for 10 minutes. Cut and serve.