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German Lasagna

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Member since 2006
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Serves Yield: 12 servings | Prep Time | Cook Time

Why I Love This Recipe

This recipe I found in a TOH & it is definitely one of our favorites!! It was submitted by Naomi Hochstetler from Woodburn, IN. It was a runner up in the April/May 2000 issue! All credit goes to her. This is a simply wonderful new alternative to lasagna that really caught us by surprise!!!

I have found out that we like it with a bit more 'kraut. (Surprising to me as I'm not much of a 'kraut fan unless its in a Rueben sandwich or occassionally with ribs.) It seems that the 'kraut kind of gets lost in the white sauce. This is a keeper!!

Ingredients You'll Need

3/4 c. butter
3/4 c. flour
1 Tb. beef bouillon granules (I used 2 cubes!)
2 tsp. onion salt
2 tsp. pepper, divided
1/2 tsp. white pepper, optional
2 1/4 c. milk
2 c. (8 oz.) shredded Monterey Jack cheese, divided
1 (14 1/2 oz. ) can chicken broth
1 lb. smoked Kielbasa or Polish sausage, chopped
1 (12 oz.) cottage cheese
2 eggs
9 lasagna noodles, cooked & drained
1 (16 oz.) jar sauerkraut, rinsed & squeezed dry


In saucepan, melt butter. Stir in flour, bouillon, onion salt, 1 tsp. pepper & white pepper 'til smooth. Gradually stir in milk & broth. Bring to boil;cook & stir 2 minutes or 'til thickened. Add sausage; heat through. Combine eggs, cottage cheese & remaining pepper. Spread 1 c. sausage mixture in greased 9X13X2" pan. Layer with 3 noodles, 1/3 of sausage mixture, 1/2 cottage cheese mixture & 'kraut & 3/4 c. Monterey Jack cheese. Repeat layers. Top with remaining noodles & sausage mixture. (dish will be full!) Cover & bake at 350 degrees for 50- 60 minutes or 'til bubbly. Sprinkle with remaining cheese & bake 5 minutes longer or 'til cheese melts. Let stand 15 minutes before cutting.

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