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German Lasagna Recipe

German Lasagna Recipe photo by Taste of Home

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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

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German Lasagna Recipe

Prep: 30 min. Bake: 55 min. + standing

Yield: 12 Servings

30 55 85

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 (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.

Nutritional 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.

Originally published as German Lasagna in Taste of Home April/May 2000, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for German Lasagna

German Lasagna

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Reviewed on Aug. 14, 2012 by breinb

I have been making this recipe since it was a contest winner in the late 90's or early 2000. Can't remember when, but my kids and husband love it and I make it often as requested for birthday dinners and I may make it for Christmas this year! And it does freeze well if you want to make an extra one to keep on hand, but it never lasts long around our house!

Reviewed on Jul. 15, 2012 by kshea

MY PICKY HUSBAND RATED THIS "FAIR", MY MOTHER-IN-LAW RATED IT "POOR", AND I THOUGHT IT WAS "AVERAGE". WON'T BE MAKING IT AGAIN. WE LOVE KRAUT TOO.

Reviewed on Feb. 02, 2012 by navywife01

yes i was skeptical too but if you want a change up to ordinary dinners go for this recipe

Reviewed on Nov. 14, 2011 by sweetrsbd17

Absolutely Delicious!!!!

Reviewed on May. 01, 2011 by Rogue88

When I tried this, I accidentally used a garlic flavored chicken broth instead of the plain, and it made the dish repulsive. It was so nasty that I am afraid to retry it, correct way or not!

Reviewed on Mar. 30, 2011 by JennJen2727

I have made this recipe many times now. My husband and kids love it and have requested it on several occasions.

Reviewed on Nov. 07, 2010 by brkornhaus

I like the strong vinegar flavor of sauerkraut, so I skip the rinsing step. I just squeeze it and put it in the pan. When we have potlucks at work, I get asked for this dish more than anything else. And then everyone wants the recipe.

Reviewed on Sep. 13, 2010 by jyo1971

This is a family favorite. As the kids say, its a keeper.

Reviewed on Sep. 04, 2010 by Andrea6

I have made this recipe three times. It is so good! My entire picky family loves it. My neighbor loves it. It, like any lasagna, takes a bit of preparation and dirty dishes to put together. But once it is in the casserole dish, and you have your kitchen cleaned up, it is a rewarding dish to serve! Leftovers even have a great taste. It makes a big casserole. I divide it up into three dishes to give some away, and some for leftovers. The first time, for Christmas, I used a large casserole dish.

Reviewed on Aug. 28, 2010 by iamamomof6

My kids ask for this dish for their birthday dinner!

Reviewed on May. 30, 2010 by twyla11

The flavor is good but not quite as intense as I would like. I'm use bratwurt instead of smoked kielbasa next time.

Reviewed on Feb. 25, 2009 by MADILS

MAKE REUBEN LASAGNA - ADD THOUSAND ISLAND CORNED BEEF INSTEAD OF SAUSAGE AND SWISS CHEESE

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