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1
In 2 quart saucepan, saute the onions in the olive oil over medium-high heat until the onions are beginning to soften.
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2
Add the mushrooms and saute 5-8 minutes until the mushrooms are soft and the onions are beginning to brown.
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3
Add the sauerkraut and 2/3 Cup of water.
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4
Cover and simmer 15 minutes.
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5
Add the butter and turn off the heat.
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6
(Mixture should be very moist.
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7
Too dry?
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8
Add more water.
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9
I usually have about 1/2 Cup of water resting in the bottom of the pan.
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10
).
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11
In a 8 Cup bowl, add the potato flakes and pour the hot water over them.
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12
Stir quickly, then add the milk, 1/2 Cup at a time to reach a consistency a little looser than toothpaste.
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13
(Still holds its shape, but is very soft).
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14
Add the salt, pepper and cheeses and stir well to combine.
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15
In the bottom of a 9x9 pan, add 3-4 lasagna noodles.
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16
Spread 1/3 the potato mixture over the noodles, then 1/3 the sauerkraut.
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17
Repeat layers ending with the last 1/3 of sauerkraut.
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18
This comes right to the top of the pan for me.
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19
Cover tightly with aluminum foil and bake in a 350 degree oven for 45-50 minutes, or until a knife inserted comes out hot.
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20
Let rest 5 minutes.
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21
Cut into 9 squares and serve with dollops of sour cream.
