German Lasagna

by Sarah Landes

3⁄4 cup butter
3⁄4 cup flour
1 Tbsp. beef bullion granules
2 tsp. onion salt
2 tsp. black pepper (divided)
2 1⁄4 cups milk
1 can (14 1⁄2 oz.) chicken broth
1 lb. kielbasa or polish sausage, chopped
2 eggs
1 12 oz. pkg. small curd cottage cheese
9 lasagna noodles, cooked
1 16 oz. can sauerkraut, rinsed and squeezed dry
2 cups shredded Monterey jack cheese (divided)

Melt butter mix in flour, bullion, onion salt and 1 tsp. pepper until smooth. Gradually add milk and broth. Bring to a boil, cook stirring 2 minutes. Add sausage and heat through. combine eggs, cottage cheese, remaining pepper and spread 1 cup sausage mixture in greased pan or 9″ x 13″ dish.

Layer 3 noodles, 1/3 of sausage mixture, and 1⁄2 of cottage cheese mixture, then sauerkraut and 3/4 cup of grated cheese. Repeat with noodles and sausage mixture. Bake at 350° for 50-60 minutes. Sprinkle with the rest of the grated cheese and bake uncovered 5 minutes longer. Let stand, then cut.

Makes 12 servings.