German Lasagna

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

Directions:

1. In a large saucepan, melt butter.
2. Stir in the flour, bouillon, onion salt, 1 teaspoon pepper and white pepper if desired until smooth.
3. Gradually stir in milk and broth.
4. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Add sausage; heat through.
6. Combine the eggs, cottage cheese and remaining pepper.
7. Spread 1 cup sausage mixture in a greased 13-inch by 9-inch baking dish.
8. Layer with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 cup Monterey Jack.
9. Repeat layers.
10. Top with the remaining noodles and sausage mixture (dish will be full).
11. Cover and bake at 350° for 50-60 minutes or until a thermometer reads 160°.
12. Sprinkle with remaining Monterey Jack.
13. Bake 5 minutes longer or until cheese is melted.
14. Let stand 15 minutes before cutting.