German Lasagna

By Tom421

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

Details

Servings 12
Preparation time 30mins
Cooking time 85mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.