German Lasagna
Source of Recipe
TOH BB
~!~GERMAN LASAGNA~!~
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
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.
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