German lasagna is the combination of sausage and sauerkraut are a palate-pleasing duo, especially in lasagna. My family loves it. From Naomi Hochstetler of 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 smoked kielbasa or Polish sausage,

chopped

2 eggs

1-1/2 cups (12 ounces) 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

Method 

In a saucepan, melt butter. Stir in 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 eggs, cottage cheese and remaining pepper.

Spread 1 cup sausage mixture in a greased 13-in. x 9-in. x 2-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).

Cover and bake at 350° for 50-60 minutes or until bubbly. Sprinkle with remaining Monterey Jack. 

Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Yield: 12 servings.