Frank’s Kraut Reuben Lasagna
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, drained
Instructions
- Boil water and cook lasagna noodles according to package directions, remove from water, lay flat until ready to layer the lasagna
- 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.
- Preheat the oven to 350 degrees & spray a 9x13 casserole dish with cooking spray
- Begin to layer the lasagna in the casserole dish.
- 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
- Repeat the layering: noodles, 1 cup sauce, ½ cup shredded Swiss, 1 cup shredded mozzarella, 1 cup shredded corned beef, 1 cup sauerkraut
- Repeat layering: noodles, 1 cup sauce, 1 cup shredded mozzarella, 1 cup sauerkraut
- Final layer: noodles, remaining sauce, 1 cup shredded corned beef, remaining cheese
- Bake uncovered 1 hour, or until cheese on top is golden brown
