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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Sausage and sauerkraut are a palate-pleasing pair, especially in lasagna. My family was a little skeptical when I first served this unusual dish. But in no time, they were clamoring for second helpings. -Naomi Hochstetler, Woodburn, Indiana Ingredients:
3/4 cup butter |
3/4 cup all-purpose flour |
1 tablespoon beef bouillon granules |
2 teaspoons onion salt |
2 teaspoons pepper, divided |
1/2 teaspoon white pepper, optional |
2-1/4 cups milk |
1 can (14-1/2 ounces) chicken broth |
1 pound johnsonville® polish kielbasa sausage or polish sausage, chopped |
2 eggs |
1-1/2 cups (12 ounces) 4% small-curd cottage cheese |
9 lasagna noodles, cooked and drained |
1 jar (16 ounces) sauerkraut, rinsed and squeezed dry |
2 cups (8 ounces) shredded monterey jack cheese, divided |
Directions:
1. In a large saucepan, melt butter. Stir in the flour, bouillon, onion salt, 1 teaspoon pepper and white pepper if desired until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add sausage; heat through. Combine the eggs, cottage cheese and remaining pepper.
2. Spread 1 cup sausage mixture in a greased 13-in. x 9-in. baking dish. Layer with three noodles, a 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 (dish will be full).
3. Cover and bake at 350° for 50-60 minutes or until a thermometer reads 160°. Sprinkle with remaining Monterey Jack. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Yield: 12 servings.
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