August 1, 2010

German Lasagna

3/4 cup butter or margarine
3/4 cup all purpose flour
1 T. beef bouillon granules
2 tsp. onion salt
2 tsp. pepper, divided
1/2 tsp. white pepper
2 1/4 cups milk
1 can(14 1/2oz) chicken broth
1 lb. smoked kielbasa, chopped
2 eggs
1 carton(12oz) small curd cottage cheese
9 lasagna noodles, cooked and drained
1 jar(16oz) sauerkraut
2 cups.(8oz) shredded Monterey Jack cheese

In a saucepan, melt butter. Stir in flour, bouillon, onion salt, 1 tsp. 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 eggs, cottage cheese and remaining pepper, cottage cheese and remaining pepper. Spread 1 cup sausage mixture in a greased 13 x 9 inch. baking dish.
  Layer with 3 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 remaining noodles and sausage mixture(dish will be full). Cover and bake at 350 F. for 50-60 minutes or until bubbly. Sprinkle with remaining Monterey Jack. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

Serve 12

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