1/2 package of lasagna noodles
2.5 cups onions
1 tablespoon oil
5 cups sauerkraut
5 cups mashed sweet potato
1 cup vegetable broth
1.5 cups additional vegetable broth
Caramelize the onions by cooking them in a pan with the oil on medium heat. Stir gently and about 20 minutes later, when they begin to turn brown, take them off the heat.
Boil water in a large pot and drop in the lasagna noodles. Boil them until they are al dente, about 7 minutes. Set aside. If they stick, running them under cool water will get them unstuck.
Pierce sweet potato with a fork and cook it in the microwave for 5 to 7 minutes. Alternately, piece with fork and bake it at 350 for 30 minutes.
Scoop out the sweet potato (about 2 – 3 cups worth) and mix it with enough vegetable broth to moisten.
Grease a large casserole pan and lay out a layer of lasagna noodles to cover the bottom. Cover the noodles with sauerkraut, spreading until it becomes a 3/4 inch thick layer. Lay down more noodles and spread the caramelized onions as a layer. Lastly, lay down noodles on top of the onions and spread this with the sweet potato mixture.
Douse the lasagna with remaining 1.5 cups broth. Bake in the oven at 350 for 30 minutes.