Sauerkraut Lasagna Italian Nightmare

Try this delicious pasta dish:

Prepare lasagna sheets according to package directions, shred sauerkraut.

Sauté shallots in butter until translucent. Add the paradeis pulp and the sauerkraut and peppers and sauté briefly. Extinguish with apple juice and natural grape juice and simmer for 15 minutes with the lid closed.

Add crème fraîche and sweet whipped cream and season to taste with salt and freshly ground pepper. Layer the lasagna plates and the sauerkraut alternately in a greased baking dish (or casserole dish, in which case a total of 3 lasagna layers will suffice), making sure that both the top and the bottom layers contain a small amount of sauce. Sprinkle with grated Emmental and bake in the oven for 30-40 minutes.

If you like it a little bit more noble, replace the apple juice with white wine and the sweet whipped cream with sour.

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