Who would have ever thought that sauerkraut and lasagna would be the perfect combination? After trying this, you'll have a new favorite meal!

Sauerkraut Lasagna [Vegan]

Cooking Time




  • 1 cup of sauerkraut
  • 2 onions
  • 3 1/2 ounces smoked tofu
  • 1 tablespoon of oil
  • 2, 3 dashes of soy sauce
  • Salt pepper
  • (Gluten-free) lasagna sheets

Bechamel Sauce:

  • 25 1/3 ounces soy or oat milk
  • 2 bay leaves
  • 2 ounces vegetable margarine or coconut oil
  • 2 ounces gluten-free flour or normal wheat flour
  • nutmeg
  • salt and pepper

Yeast Melt:

  • 4 tablespoons yeast flakes
  • 2 tablespoons coconut oil
  • 3 teaspoons (gluten-free) flour
  • 1 teaspoon salt
  • 1 teaspoon mustard
  • 6 ounces water


For the Sauerkraut:

  1. The sauerkraut drain in a colander, the onion peel and coarsely chop. Cut the tofu into small cubes and fry in the heated oil and turning for 2, 3 minutes and drizzle with soy sauce . Now add the onions and sauerkraut to the pan and simmer for about 10 minutes. Season with salt & pepper .

For the Bechamel Sauce:

  1. Melt the oil / margarine in a small saucepan, sprinkle in the flour while stirring and then pour in the milk. Now add the bay leaves to the saucepan and bring the sauce to a boil. Approx. Simmer for 10 minutes until the sauce is nice and creamy. Finally, season with salt, pepper and nutmeg and remove the bay leaves.

For the Yeast Melt:

  1. The coconut oil or margarine in a small pot melts and then with a whisk the flour into the mixture. Now add water, stir in the other ingredients and bring to the boil briefly. If the yeast melt is too thick, just add a little water.
  2. Now take a high casserole dish and cover the bottom with sauce, then a layer of lasagna, then a layer of sauerkraut and layer in the order until the ingredients are used up. Finally the yeast melt on top and everything in the oven at 400°F for approx. 45 min.


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