Prep 40 mins
Cook 45 mins
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.
- 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
- In 2 quart saucepan, saute the onions in the olive oil over medium-high heat until the onions are beginning to soften.
- Add the mushrooms and saute 5-8 minutes until the mushrooms are soft and the onions are beginning to brown.
- Add the sauerkraut and 2/3 Cup of water.
- Cover and simmer 15 minutes.
- 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.).
- In a 8 Cup bowl, add the potato flakes and pour the hot water over them.
- 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).
- Add the salt, pepper and cheeses and stir well to combine.
- In the bottom of a 9x9 pan, add 3-4 lasagna noodles.
- Spread 1/3 the potato mixture over the noodles, then 1/3 the sauerkraut.
- Repeat layers ending with the last 1/3 of sauerkraut. This comes right to the top of the pan for me.
- Cover tightly with aluminum foil and bake in a 350 degree oven for 45-50 minutes, or until a knife inserted comes out hot.
- Let rest 5 minutes. Cut into 9 squares and serve with dollops of sour cream.