German Lasagna

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Ingredients:

  • 3/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 tablespoon beef bouillon granules
  • 2 teaspoons onion salt
  • 2 teaspoons pepper, divided
  • 1/2 teaspoon white pepper, optional
  • 2 1/4 cups milk
  • 1 can (14 1/2 ounces) chicken broth
  • 1 pound smoked kielbasa or Polish sausage, chopped
  • 2 eggs
  • 1 1/2 cups (12 ounces) small-curd cottage cheese
  • 9 lasagna noodles, cooked and drained
  • 1 jar (16 ounces) sauerkraut, rinsed and squeezed dry
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided

    Directions:

    1. In a large saucepan, melt butter.
    2. Stir in the flour, bouillon, onion salt, 1 teaspoon pepper and white pepper if desired until smooth.
    3. Gradually stir in milk and broth.
    4. Bring to a boil; cook and stir for 2 minutes or until thickened.
    5. Add sausage; heat through.
    6. Combine the eggs, cottage cheese and remaining pepper.
    7. Spread 1 cup sausage mixture in a greased 13-inch by 9-inch baking dish.
    8. Layer with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 cup Monterey Jack.
    9. Repeat layers.
    10. Top with the remaining noodles and sausage mixture (dish will be full).
    11. Cover and bake at 350° for 50-60 minutes or until a thermometer reads 160°.
    12. Sprinkle with remaining Monterey Jack.
    13. Bake 5 minutes longer or until cheese is melted.
    14. Let stand 15 minutes before cutting.
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