German Lasagna

Pin This Recipe on Pinterest Share on Facebook Tweet Recipe


  • 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


    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.
Pin This Recipe on Pinterest Share on Facebook Tweet Recipe


Get our Top Stories in Your Inbox

Want to share a recipe?

We are always looking for more recipes to add to our site.

Submit Your Recipes

Recent Stories