Ingredients for German Lasagna
- 1/2 cup (1 stick) unsalted butter
- All Purpose Flour
- Beef Bouillon Granules
- 1 teaspoon onion salt
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper (optional)
- 2 cups whole milk
- Chicken Broth
- Smoked Kielbasa
- 2 large eggs
- Small Curd Cottage Cheese
- Lasagna Noodles
- 1 1/2 cups drained sauerkraut
- Monterey Jack Cheese
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How to Make German Lasagna
- Preheat oven to 350°F (175°C).
- Melt butter in a large saucepan over medium heat. Whisk in flour until smooth.
- Gradually whisk in bouillon, milk, and broth. Add onion salt, black pepper, and white pepper (if using).
- Bring to a boil, then reduce heat and simmer for 2 minutes, or until thickened.
- Stir in sausage and heat through.
- In a separate bowl, whisk together eggs, cottage cheese, and remaining pepper.
- Spread one-third of the sausage mixture in the bottom of a greased 13x9x2 inch baking dish.
- Layer with three lasagna noodles, then top with one-third of the sausage mixture, half of the cottage cheese mixture, and half of the sauerkraut.
- Sprinkle with 3/4 cup of shredded Monterey Jack cheese.
- Repeat layers: noodles, one-third sausage mixture, remaining cottage cheese mixture, remaining sauerkraut, and 3/4 cup of shredded Monterey Jack cheese.
- Top with remaining noodles and sausage mixture. The dish should be full.
- Cover the baking dish with foil and bake for 50-60 minutes, or until bubbly.
- Remove foil, sprinkle with remaining Monterey Jack cheese, and bake for an additional 5 minutes, or until the cheese is melted and golden brown.
- Let stand for 15 minutes before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
9g
Fat
76g
Carbs
8g
