German Lasagna:

3/4 cup butter                                   1 can (14-1/2 oz.)  chicken broth
3/4 cup flour                                   1 lb. smoked kielbasa or polish sausage, chopped
1 Tbsp beef bouillon granules               2 eggs
2 tsp. onion salt                              1 carton (12oz.) small curd cottage cheese
2 tsp pepper (divided)                         9 lasagna noodles, cooked and drained
1/2 tsp. white pepper (optional)               1 jar (16 oz.) sauerkraut, rinsed and squeezed dry
2-1/4 cups milk                              2 cups (8oz.) shredded Monterey Jack cheese, divided

In a saucepan, melt butter.  Stir in flour, bouillon, onion salt, 1 tsp. 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 13in x 9in x2in. 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 degrees 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 befor cutting.  Yield:12 servings.
Hope you like it!!
Robin Cronk