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Lasagna Casserole #6, German

Source of Recipe

from MaryAlice, all easy cookin
Lasagna Casserole #6, German

3/4 cup butter
3/4 cup flour
1 tablespoon beef bouillon granules
2 teaspoons onion salt
1 teaspoon + 1 teaspoon ground black pepper, divided
1/2 teaspoon ground white pepper, optional
2 1/4 cups milk
1, 14 1/2 ounce can chicken broth
1 pound chopped smoked kielbasa or polish sausage
2 eggs
1, 12 ounce container Ricotta cheese
9 lasagna noodles, cooked al dente and drained
1, 16 ounce package/jar sauerkraut, drained, rinsed and squeezed dry
3/4 cup + 3/4 cup + 1/2 cup shredded Monterey Jack cheese, divided

Preheat oven to 350 degrees F. Grease a 13x9x2 inch baking dish.
Melt the butter in a saucepan. Stir in the flour, bouillon, onion salt, 1
teaspoon of the black pepper and the white pepper until smooth.
Gradually stir in the milk and broth.
Bring to a boil. Cook and stir for 2 minutes or until thickened.
Add the sausage and heat through.
Use a medium bowl to whip together the eggs, Ricotta cheese and the
other teaspoon of black pepper.
Spread 1 cup of the sausage mixture in the baking dish.
Place 3 noodles across the top of that.
Spread 1/3 of the sausage mixture on top of that.
Place 1/2 of the Ricotta cheese mixture on top of that.
Place 1/2 of the sauerkraut on top of that.
Sprinkle with 3/4 cup of the Monterey Jack cheese.
Repeat.
Top with the remaining noodles and then the sausage mixture.
Cover and bake for 50 - 60 minutes or until bubbly.
Top with remaining Monterey Jack cheese.
Bake for 5 minutes longer or until the cheese is melted.
Let stand for 15 minutes before cutting.
Makes 12 servings.