Taste of Home
German Lasagna
TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing
YIELD: 12 servings.
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
Ingredients
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3/4 cup butter
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3/4 cup all-purpose flour
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1 tablespoon beef bouillon granules
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2 teaspoons onion salt
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2 teaspoons pepper, divided
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1/2 teaspoon white pepper, optional
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2-1/4 cups whole milk
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1 can (14-1/2 ounces) chicken broth
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1 pound smoked kielbasa or Polish sausage, chopped
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2 large eggs
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1-1/2 cups 4% small-curd cottage cheese
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9 lasagna noodles, cooked and drained
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1 jar (16 ounces) sauerkraut, rinsed and squeezed dry
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2 cups shredded Monterey Jack cheese, divided
Directions
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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.
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2.
Spread 1 cup sausage mixture in a greased 13x9-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).
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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.
Nutrition Facts
1 piece: 466 calories, 31g fat (16g saturated fat), 120mg cholesterol, 1641mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 19g protein.
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