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German Lasagna

German Lasagna
Sausage and sauerkraut are a palate-pleasing pair, especially in lasagna. My family was a little skeptical when I first served this unusual dish. But in no time, they were clamoring for second helpings. -Naomi Hochstetler, Woodburn, Indiana
12 ServingsPrep: 30 min. Bake: 55 min. + standing

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) 4% 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

  • In a large saucepan, melt butter. Stir in the flour, bouillon, onion
  • salt, 1 teaspoon pepper and white pepper if desired until smooth.
  • Gradually stir in milk and broth. Bring to a boil; cook and stir for
  • 2 minutes or until thickened. Add sausage; heat through. Combine the
  • eggs, cottage cheese and remaining pepper.
  • Spread 1 cup sausage mixture in a greased 13-in. x 9-in. baking dish.
  • Layer with three noodles, a third of the sausage mixture, half of
  • the cottage cheese mixture and sauerkraut and 3/4 cup Monterey Jack.
  • Repeat layers. Top with the remaining noodles and sausage mixture
© Taste of Home 2013

2 of 2

German Lasagna (continued)

Directions (continued)

  • (dish will be full).
  • Cover and bake at 350° for 50-60 minutes or until a thermometer
  • reads 160°. Sprinkle with remaining Monterey Jack. Bake 5
  • minutes longer or until cheese is melted. Let stand 15 minutes
  • before cutting. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 466 calories, 31 g fat (16 g saturated fat), 120 mg cholesterol, 1,641 mg sodium, 27 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013