Summary

Ingredients

• 300 g sauerkraut
• 120 g bacon
• 500 ml milk
• 240 g lasane plate (s)
• 100 g parmesan, rated
• 80 g butter
• 40 grams flour
• 2 onions)
• 1 tablespoon clarified butter
• 1 teaspoon oil
• salt and pepper
• Herbs, fresh

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Instructions

1. Peel and chop the onions and sauté in clarified butter. Add the sauerkraut and cook for about 30 minutes. Dice the bacon, fry in the oil and add to the cabbage, salt and pepper.
2. Preheat the oven to 200 degrees (convection 180 degrees).
3. For the sauce, melt 40 g butter, sweat the flour in it, add milk and simmer for 10 minutes.
4. Layer alternately pasta, sauce, sauerkraut and parmesan in a greased baking dish. Finish with sauce and cheese. Put the remaining butter in flakes on top. Bake the lasagna for 30 minutes.
5. Serve garnished with a few fresh herbs.