Sauerkraut Lasagna

Ingredients

• 100 g smoked pork belly
• 1 onion
• 1 Tbsp clarified butter
• 400 g sauerkraut
• 150 ml dry white wine (non‑alcoholic)
• Salt
• Pepper
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 300 g mozzarella
• 9 lasagna sheets
• chives sprigs

Instructions

1. 1.

   Dice the pork belly into small cubes and finely dice the onion. Melt the clarified butter in a pan over medium heat, then brown the pork and onion until golden. Add the sauerkraut and pour in the wine. Cover loosely and simmer gently for about 30 minutes, seasoning with salt and pepper.

2. 2.

   In a saucepan, briefly sauté the butter with the flour. Gradually whisk in the milk, stirring constantly. Simmer for about 10 minutes over medium heat, occasionally stirring, then season with salt and pepper.

3. 3.

   Slice the mozzarella into rounds. Preheat the oven to 200 °C (fan‑forced 180 °C; gas: level 3).

4. 4.

   Spread a thin layer of sauce on the bottom of a baking dish, arrange lasagna sheets side by side over it, then spread more sauce, distribute sauerkraut evenly, and top with mozzarella slices.

5. 5.

   Repeat layering until all ingredients are used, finishing with a final layer of sauce and mozzarella. Bake in the oven for about 40 minutes until golden brown. Remove from the oven, cut into portions, garnish with chives, and serve.