Combining two classic recipes into one, this delightfully unique Reuben lasagna is made with layers of tender corned beef, tangy sauerkraut, aged Swiss cheese, al dente pasta sheets and 1000 island ricotta caraway cream.
Preheat oven to 375 degrees.While the oven preheats, grease a deep 9x13 rectangular baking pan or casserole dish. Set aside.Next, combine corned beef with 1 1/2 cups of thousand island dressing in a large mixing bowl. Set aside.Then, in a separate large mixing bowl, whisk two eggs. Add ricotta cheese, 1/4 cup parmesan cheese, 1/4 cup 1000 island dressing and stir until fully combined. Season with salt, pepper, caraway seeds and parsley and mix until everything is blended. Set mixture aside. Finally, in a small bowl, mix together grated swiss, mozzarella and remaining parmesan cheeses to create a three-cheese blend. Set aside.Now, take your prepared casserole dish and start assembling the lasagna. Note that you'll likely have about 3-4 layers of each filling so do your best to divvy up your ingredients to ensure relatively even layers.Begin with a layer of the corned beef mixture. Then lay down a layer of cooked lasagna noodles to completely cover the meat layer. Next, spread a little of the ricotta mixture over the noodles. Sprinkle with grated cheeses and top with an even layer of sauerkraut.Repeat the order of ingredients two more times, ending with a layer of the corned beef mixture. Top the lasagna with any of the remaining cheese blend. Or, by all means, grate a little more, if you have it, for an extra cheesy top layer.Tightly cover your baking pan with tin foil and place lasagna into your preheated oven. Bake to 30 minutes and then uncover and bake for an additional 20 minutes. Lasagna is ready when cheese is melted, bubbling and starting to turn golden.Remove from oven and let sit for at least 10 minutes before serving. To serve, garnish with additional caraway seeds and chopped fresh parsley and cut into squares. Enjoy.
For an easy corned beef slow cooker recipe:
2.5 pounds corned beef (with seasoning packet)
1 medium onion, diced
1 bay leaf
1 teaspoon dijon mustard
12-16 ounces Guinness (or other dark beer)
Place corned beef into your crockpot along with its seasoning packet. Next, add onion,dijon mustard, bay leaf and enough Guinness to almost cover the meat. Then, let it cook for 4-6 hours on high—or until it easily shreds with two forks.