German Lasagna — Champion Valley Farm recipe

German Lasagna

~Connie Lewis

Ingredients :

  • 3/4 C Butter

  • 3/4 C Flour (can use GF)

  • 1 Tbls Beef Bouillon Granules

  • 2 tsp Onion Salt

  • 2 tsp Pepper, divided

  • 2 1/4 C Milk

  • 1 can (14 1/2 oz) chicken broth

  • 1 lb Champion Valley Farm Beef Brats Chopped

  • 2 Eggs

  • 1 Carton (12oz) small curd Cottage Cheese

  • 9 Lasagna noodles, cooked and drained

  • 1 jar (16oz) Sauerkraut, Rinsed and squeezed dry

  • 2 C (8oz) shredded Monterey Jack Cheese, divided

In a saucepan, melt butter. Stir in the flour, bouillon, onion salt, 1 tsp pepper 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. Spread 1 cup sausage mixture in a greased 13x9x2 baking dish. Layer with 3 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 degrees for 50-60 minutes or until bubbly. Sprinkle with the remaining Monterey Jack. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

**Recipe originally made with Smoked Kielbasa or Polish Sausage, but our original or Jalapeno beef brats are pretty tasty in this delicious dish.

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