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.
