Pre-cook lasagna sheets in salted water for 5-10 min. Pick up sauerkraut. Clean peppers and cut into strips. Remove peel from shallots and dice. Heat butter and sauté shallots until translucent, add paradeis pulp. Add sauerkraut and paprika and sauté briefly. Extinguish with wine and cook with closed lid for 15 minutes. Next add crème fraîche and sour cream and season.
Layer lasagna plates and sauerkraut alternately in a greased gratin dish. Sauerkraut as the top layer. Sprinkle with grated Emmental and bake at 180 degrees for 30 to 40 minutes.
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