(POSTED: September 24, 2006)
3/4 cup butter or margarine
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
1 carton (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
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
350F 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.
Source: Taste of Home