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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I'm not Polish, but this dish has great childhood memories for me. In true lazy fashion, I use potato flakes and no-bake lasagna noodles. Ready shredded cheese would save an extra step, as well. Serve it with sour cream and a side of fresh haricot verts and no one needs to know how lazy you really were. Ingredients:
1 large onion, sliced very thin |
2 tablespoons olive oil |
8 ounces fresh sliced mushrooms |
2 (15 ounce) cans sauerkraut, rinsed and well-drained |
2 tablespoons butter |
2/3 cup water (or more) |
4 cups instant potato flakes |
4 cups hot water |
1 1/2-2 cups milk |
1 teaspoon salt |
1/4 teaspoon black pepper |
2 cups shredded cheddar cheese |
2 cups shredded asiago cheese (or parmesan, if you have to) |
12 ounces no-boil lasagna noodles (9-12 noodles) |
sour cream |
Directions:
1. In 2 quart saucepan, saute the onions in the olive oil over medium-high heat until the onions are beginning to soften.
2. Add the mushrooms and saute 5-8 minutes until the mushrooms are soft and the onions are beginning to brown.
3. Add the sauerkraut and 2/3 Cup of water.
4. Cover and simmer 15 minutes.
5. Add the butter and turn off the heat. (Mixture should be very moist. Too dry? Add more water. I usually have about 1/2 Cup of water resting in the bottom of the pan.).
6. In a 8 Cup bowl, add the potato flakes and pour the hot water over them.
7. Stir quickly, then add the milk, 1/2 Cup at a time to reach a consistency a little looser than toothpaste. (Still holds its shape, but is very soft).
8. Add the salt, pepper and cheeses and stir well to combine.
9. In the bottom of a 9x9 pan, add 3-4 lasagna noodles.
10. Spread 1/3 the potato mixture over the noodles, then 1/3 the sauerkraut.
11. Repeat layers ending with the last 1/3 of sauerkraut. This comes right to the top of the pan for me.
12. Cover tightly with aluminum foil and bake in a 350 degree oven for 45-50 minutes, or until a knife inserted comes out hot.
13. Let rest 5 minutes. Cut into 9 squares and serve with dollops of sour cream.
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