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
- 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
- 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.
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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