Lasagne with sauerkraut and salmon

Name: lasagne with sauerkraut and salmon
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 large onion; 750 gram sauerkraut from the barrel; 1 tablespoon mild paprika; 250 milliliters chicken bouillon; 500 gram frozen salmon fillet, thawed; 200 gram chilled lasagne sheets; 400 gram hüttenkäse; 3 tablespoon finely chopped fresh dill; 100 gram grated mature cheese

Ingredients

Directions

Chop the onion. Let the sauerkraut drain well. Heat the olive oil in a frying pan and gently fry the onion. Put the sauerkraut and paprika through it and pour the stock. Let the sauerkraut simmer gently for 15 minutes.
Cut the salmon into cubes. Grease the scale.
Preheat the oven to 200 ° C. Divide a quarter of the sauerkraut in the baking dish and cover with lasagne sheets. Divide half of the remaining sauerkraut and cubes of salmon. Put some hüttenkäse in between and sprinkle half of the dill over. Repeat this last layer of lasagne sheets sauerkraut, salmon, cottage cheese and dill one more time and cover with a final layer of lasagne sheets.
Spread the remaining hüttenkäse and sprinkle with cheese. Place the dish in the middle of the oven and fry the lasagne in a golden brown and until tender.