German Lasagna Recipe
German Lasagna Recipe photo by Taste of Home

German Lasagna Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing
MAKES: 12 servings

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 Johnsonville® Polish Kielbasa Sausage 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

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.

Directions

  1. 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.
  2. 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).
  3. 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.
Originally published as German Lasagna in Taste of Home April/May 2000, p25

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.

This recipe pairs well with a full-bodied white wine.

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Reviews for German Lasagna

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 10, 2014

Everyone I've ever served this to loves it! I add a layer of mashed potatoes, and I use bratwurst as my sausage. Delish!

MY REVIEW
Reviewed Apr. 5, 2014

I made this today. Delicious, but I think the butter could be cut down by some cutting some calories. Otherwise very good. Next time I will try to revamp the recipe alittle......

MY REVIEW
Reviewed Aug. 14, 2012

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!

MY REVIEW
Reviewed Jul. 15, 2012

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.

MY REVIEW
Reviewed Feb. 2, 2012

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

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