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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.”
READY IN:
1hr 25mins
SERVES:
9
YIELD:
1 9x9 pan
UNITS:
US

Ingredients Nutrition

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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