Monday, January 25, 2010

Sauerbraten Lasagna

Sauerbraten Lasagna

Craig quite often modifies recipes, but this time, he created a completely new one.


18 oz beef gravy.

2 Tbl. vinegar.

2 Tbl. crushed ginger snaps.

1 small onion sliced.

1 small zucchini shredded.

1 lb steak, cut into 3/4 in pieces.

1 can beer.

2 bay leaves.

1 14 oz can sauerkraut.

8 0z fat free cream cheese.

8 0z. shredded Swiss cheese.

9 lasagna noodles.

Combine steak, beer and bay leaves in a Ziploc bag and marinate over night.

Mix vinegar and ginger snaps into gravy.

Mix sauerkraut and warmed cream cheese.

Drain meat, and lightly brown in a pan. set aside.

Saute onion until lightly browned.

Stir in meat, zucchini, and 1/3 gravy and set aside.

Pre cook lasagna noodles until soft. Grease a 7 x 9 casserole dish and layer 3 noodles.

add 1/2 meat mixture.

Then 1/2 sauerkraut/cream cheese.
Repeat layers and top with last 3 noodles and then with remaining gravy.
Cook at 350 for 40 minutes or until bubbly.
top with shredded cheese and heat till melted.

And I have to say it was delicious!
Craig did say, next time he'd use a little less gravy. It was a bit runny, but I liked it!

1 comment:

  1. Looks great. I think I would like it drier, so I'll take his advice and use less gravy when I attempt this.