German Lasagne

Whenever I make this recipe I think of the friends who shared this recipe with me.  I received it in the form of a hand-written recipe card inside a recipe book that was presented to me at my bridal shower.  I didn’t try making the recipe right away, and wasn’t sure what to expect…  Then at my friend’s college graduation party, her mother made a batch.  I wasn’t sure what it was until I tasted it, and realized at that moment that it would become a favorite recipe in my home as well!

German Lasagne

3/4 c. butter or margarine (I use 1/2 c. and it works fine)

3/4 c. flour

1 tbsp. beef bouillion (optional)

2 tsp. onion salt (I use onion powder)

2 tsp. pepper

2 1/4 c. milk

1 can chicken broth

1 lb. kielbasa, chopped

2 eggs

12 oz. cottage cheese

9 cooked lasagne noodles (I use the ones that do not need to be boiled)

16 oz. sauerkraut (I use Morse’s Sauerkraut), drained

2 c. shredded Monterey Jack cheese

1)  Melt butter.  Stir in flour, bouillon, onion powder and 1 tsp. pepper until smooth. Stir in milk and broth and bring to a boil, stirring until thickened.  Add kielbasa.

2)  In a separate bowl, beat eggs and combine with cottage cheese and remaining pepper.

3)  Spread one cup sausage mixture into the bottom of a 9 x 13 baking dish.  Layer noodles, sausage mixture, egg/cottage cheese mixture, sauerkraut, and monterey jack.  Repeat, ending with sausage mixture.

4)  Reserve about 3/4 c. of monterey jack for after baking.  Bake covered at 350 degrees for 50-60 minutes.  Sprinkle with remaining monterey jack and bake 5 more minutes.  Let stand 15 minutes before serving.

About Kellie

For the love of food and cooking, and the adventures both inspire...
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