Email to Shirley Mitchem      

Recipe Categories: nanamitchem's HOME PAGEABM-YEASTROLLS ABMBREADS APPETIZER-MEATBALLS APPETIZERS APPETIZERS-CHEESEBALLS Appetizers-potato APPETIZERS-SEAFOOD BACKPAIN BBQ BEANS BEEF BEEF-BURGERS BEEF-STEAK BEEFROAST BEVERAGES BISCUITS BREAD BREAD-ABM BREAD-CORNBREAD Bread-SweetLoaf BreadPudding BREAKFAST BROWNIES-CHOC Brownies-nonchocolate CAJUNBOIL CAKES CAKES-BARS CAKES-BUNDT CAKES-CHEESECAKES CAKES-Coffeecakes CAKES-CUPCAKES Cakes-JellyRoll Cakes-pound CAKES-SHEET CAKES-Springformpan CAKESandPIES CANDY CANNING CASSEROLE-VEG CASSEROLES CASSEROLES-CHICKEN CASSEROLES-MEAT CASSEROLES-NOODLES CASSEROLES-POTATOES CASSEROLES-RICE CASSEROLES-SEAFOOD CHEESE CHEESECAKES CHICKEN Chicken-baked CHICKEN-CROCKPOT Chicken-salad CHICKEN-WINGS CHILI CHINESE CONDIMENTS CookiePress COOKIES COOKIES-BAR COOKIES-SLICEBAKE CORNBREAD Cornbread-hushpuppies CRAFTS CRESCENTROLLS CROCKPOT CROCKPOT-BREAKFAST CROCKPOT-CHICKEN CROCKPOT-MEAT CROCKPOT-PORK CROCKPOT-VEGETABLE CROCKPOTBEEF CROCKPOTDESSERTS DANISH DESSERTS DIABETIC DIPS-NOBAKE DIPS-NONSWEET DIPS-SWEET DONUTS DRINKS EGGS ETHNIC FISHandSEAFOOD FROSTINGS FRUIT GRAVY HELPFULHINTS HOLIDAY HOTDOGS ICECREAM MARINADES MEATBALLS MEATLOAF Mexican MISC MIXES MOUSSE MUFFINS MUSHROOMS NOODLES OAMC onions PASTA PASTRIES PIE-COBBLERS PIECRUSTS PIEIceCream PIES PIES-Apple Pies-Cream Pies-NoBake PIZZA Pizza-Desert PORK--BACON PORK-CHOPS PORK-HAM PORK-Ribs PORK-TENDERLOIN PORKROAST PORK_Sausage POTATO-SALADS POTATOES Potatoes-HashBrowns POTATOES-MASHED POTATOESSWEET PRESSURECOOKERFOODS PUDDINGS PUNCH QUICHE RECIPESINAJAR RICE ROASTERRECIPES ROLLS-SWEET Rolls-yeast SALAD-CONGEALED SALADandDRESSING SALADDRESSINGS SALADS-PASTA SALADS-SWEET SALMON SANDWICHES SAUCES SEAFOOD SEASONINGS SHRIMP SLAW SNACKS SOUPS SOUPSandSTEWS SPREADS STUFFING Substitutions TARTS Tex-Mex TURKEY-COOKING VEGETABLES VEGETARIAN WEBPAGES

GERMAN LASAGNA




Source of Recipe


BBR


Recipe Introduction


Posted by: katemarie_ia Posted by: casf_or_Carol_IN


List of Ingredients




3/4 cup butter or oleo
3/4 cup flour
1 tbsp. beef bouillion granules
2 tsp. onion salt
2 tsp. pepper, divided
2-1/4 cups milk
1 can (14 oz.) chicken broth
1 lb. smoked Kielbasa or Polish Sausage, chopped
2 eggs
1 - 12 oz. carton small curd cottage or ricotta cheese
9 lasagna noodles, cooked and drained
1 - 16 oz. can of sauerkraut, rinsed and dried
2 cups shredded Montery Jack cheese, divided



Recipe



In a saucepan melt the butter. Stir in flour, bouillion, onion salt and 1 tsp. pepper. Cook until smooth. Gradually stir in milk and chicken broth. Bring to a boil. Cook and stir 2 minutes, or until thickened. Add sausage. Heat through. Combine the eggs, cottage cheese and remaining pepper. Spread 1 cup of the sausage mix in bottom of a greased 9 x 13 pan. Layer with 3 noodles, 1/3 of the sausage mix, 1/2 the cottage cheese mix, sauerkraut and 3/4 cup cheese (Montery Jack). Repeat layers. Top with remaining noodles and sausage mix. Pan will be very full! Cover and bake at 350 degrees for 50 to 60 minutes, or until bubbly. Sprinkle with the rest of the Montery Jack cheese. Bake 5 minutes more, or until cheese melts. Let stand 15 minutes before cutting. Serve.

While this is good we felt it needed something. Perhaps some caraway seeds. We also thought more sauerkraut would help. Maybe sauerkraut in 2 layers instead of just the one layer. I used whole wheat lasagna noodles when I made this