german lasagna

prep time:  tbd
cook time:  50 - 60 minutes
servings:  12

3/4 cup butter
3/4 cup flour
1 tablespoon beef bouillon granules
2 teaspoon onion salt
2 teaspoon pepper - divided
1/2 teaspoon white pepper
2 1/4 cups milk
1 14.5-ounce can chicken broth
1 pound smoked kielbasa or polish sausage - chopped
2 eggs
1 1/2 cups small-curd cottage cheese
9 lasagna noodles - cooked and drained
1 16-ounce jar sauerkraut - rinsed and squeezed dry
2 cups shredded monterey jack cheese - divided

1.  in a saucepan, melt butter.  stir in flour, bouillon, onion salt, 1 teaspoon pepper and white pepper until smooth.  gradually stir in milk and broth.  bring to a boil, cook and stir for 2 minutes or until thickened.  add sausage and heat through. combine eggs, cottage cheese and remaining pepper in a separate bowl. 

2.  spread 1 cup sausage mixture in a greased 13 x 9 x 2-inch baking dish.  layer with three noodles, 1 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.

3.  cover and bake 350 degrees for 50 - 60 minutes or until bubbly.  sprinkle with remaining monterey jack.  bake 5 minutes longer or until cheese is melted.  let stand for 10 - 15 minutes before cutting.

- unknown

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