Ingredients
3/4 cup butter3/4 cup all-purpose flour1 tablespoon beef bouillon granules2 teaspoons onion salt2 teaspoons pepper, divided1/2 teaspoon white pepper, optional2-1/4 cups whole milk1 can (14-1/2 ounces) chicken broth1 pound smoked kielbasa or Polish sausage, chopped2 large eggs1-1/2 cups 4% small-curd cottage cheese9 lasagna noodles, cooked and drained1 jar (16 ounces) sauerkraut, rinsed and squeezed dry2 cups shredded Monterey Jack cheese, divided
Preparation
In a large saucepan, melt butter. Stir in the 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 the eggs, cottage cheese and remaining pepper.
Spread 1 cup sausage mixture in a greased 13x9-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 350° for 50-60 minutes or until a thermometer reads 160°. Sprinkle with remaining Monterey Jack. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.
