Don’s Irish Lazagna

This started off as a “Reuben Bake” but by the time I finished it, I decided to call it an “Irish Lazagna”. And is SOOO good, and I can only eat it once a year for health reasons.

Apparently I can only get deli-cut corned beef at Halls, so my adventure begins there. The shopping list was…

1 lb of corned beef at the deli, sliced on a 2
A bag of marbled rye bread
A pouch of Swiss cheese
A jar of kosher dills
A jar of Thousand Island Dressing
A bag of fresh sauerkraut

I had the oat milk and egg whites already, as well as Kerrygold butter.

This recipe is an amalgamation of about 5 videos I saw on YouTube, plus a bit of my own innovation.

First, I toasted six pieces of rye bread in my air fryer. In hind-sight I think I would have rolled these down with my dough roller and made 3 layers, so they were more like pasta.

I buttered down a 9×9 glass baking dish (Kerrygold grass-fed, of course) and put down 3 pieces of rye bread. One was cut up to fill all the odd bits. Strain the krout.

On this I put half my deli corned beef, which I chopped up in small slivers. On this I topped about 1 cup of the sauerkraut, and on that I put a layer of chopped dill pickles. Then went on 4 slices of aged Swiss cheese. Then another layer of the rye bread, corned beef and sauerkraut, but no more pickles.

In a measuring cup I poured half a cup of oat milk and then half a cup of egg whites. Then I folded in 2 tablespoons of Dijon mustard. Mix well. You can use milk and eggs if you like. This is my take on it, since I have the oat milk and egg whites in my fridge for my morning oatmeal. This get poured on top of everything, before the next step, which is…

Four more slices of cheese.

I sprayed some olive oil on some aluminum foil, and then covered the tray (sprayed side down to keep the cheese from sticking. This went into a pre-heated 400° oven for 35 minutes. Then I took off the foil and continued to bake for 15 minutes. At this point I wasn’t happy with the cheese browning, so I put the broiler on high, cracked the door and broiled for about 3 minutes until I saw the color I wanted.

I let this rest for about 10 minutes, and then drizzled on some Thousand Island dressing.

It was INCREDIBLY good! I need to sleep now. 😊