Frank’s Kraut Reuben Lasagna

Frank’s Kraut Reuben Lasagna

Prep 30 mins
Cook 60 mins
Ready-in 90 mins
Yields 12 Servings

Ingredients

1 pound lasagna noodles cooked al dente
1 cup butter
1 cup flour all purpose
3 cups Cream heavy
1 ½ cup Milk whole
1 tbs salt
2 ½ cups Cheese shredded Swiss cheese
2 cups Cheese shredded Mozzarella cheese
3 cups beef shredded corned beef (we slow cook our own corned beef in crock pot or roast in oven)
3 cups Frank’s Kraut Frank’s sauerkraut, drained

Instructions

  1. Boil water and cook lasagna noodles according to package directions, remove from water, lay flat until ready to layer the lasagna
  2. Make the cream sauce: melt the butter and when it starts to bubble in the pan, whisk in the flour, cream, milk, and salt. Continue to whisk continuously until thick, set aside.
  3. Preheat the oven to 350 degrees & spray a 9x13 casserole dish with cooking spray
  4. Begin to layer the lasagna in the casserole dish.
  5. pread a thin layer of sauce in the bottom of the pan, layer the following ingredients in order: noodles, 1 cup sauce, ½ cup shredded Swiss, 1 cup shredded corned beef, 1 cup sauerkraut
  6. Repeat the layering: noodles, 1 cup sauce, ½ cup shredded Swiss, 1 cup shredded mozzarella, 1 cup shredded corned beef, 1 cup sauerkraut
  7. Repeat layering: noodles, 1 cup sauce, 1 cup shredded mozzarella, 1 cup sauerkraut
  8. Final layer: noodles, remaining sauce, 1 cup shredded corned beef, remaining cheese
  9. Bake uncovered 1 hour, or until cheese on top is golden brown

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