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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
  • 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 whole milk
  • 1 can (14-1/2 ounces) chicken broth
  • 1 pound smoked kielbasa or Polish sausage, chopped
  • 2 large eggs
  • 1-1/2 cups 4% small-curd cottage cheese
  • 9 lasagna noodles, cooked and drained
  • 1 jar (16 ounces) sauerkraut, rinsed and squeezed dry
  • 2 cups 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 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).
  • 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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