Best German Lasagna Recipes

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GERMAN LASAGNA



German Lasagna image

Sausage and sauerkraut are a palate-pleasing pair, especially in lasagna. My family was a little skeptical when I first served this unusual dish. But in no time, they were clamoring for second helpings. -Naomi Hochstetler, Woodburn, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 14

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 whole milk
1 can (14-1/2 ounces) chicken broth
1 pound smoked kielbasa or Polish sausage, chopped
2 large eggs
1-1/2 cups 4% small-curd cottage cheese
9 lasagna noodles, cooked and drained
1 jar (16 ounces) sauerkraut, rinsed and squeezed dry
2 cups shredded Monterey Jack cheese, divided

Steps:

  • 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.

Nutrition Facts : Calories 466 calories, Fat 31g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 1641mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

GERMAN LASAGNA



German Lasagna image

Another recipe I found in a taste of home magazine years ago...This so yummy! As most of you know...I like to find recipes for inspiration and then switch up for something new, or something I feel would taste even better. I will type in the original recipe as it is great too, then I will also put what I changed, in parenthesis,...

Provided by Wendy Rusch

Categories     Pasta

Number Of Ingredients 15

3/4 c butter
3/4 c flour
1 Tbsp beef bouillon granules (i used beef base)
2 tsp onion salt (i used 1 onion, chopped and no salt)
2 tsp pepper, divided (i used 1t)
(i add 1t of minced garlic with pepper)
2 1/4 c milk (i use 2 c milk with 1/2 c cream)
1 - 14 1/2 oz can chicken broth (i use 2-3 c of chicken stock)
1 lb smoked kielbasa, diced (i also have used canadian bacon, diced)
2 eggs
1 - 12 oz carton of cottage cheese
9 lasagna noodles, cooked and drained
1 - 16 oz jar sauerkraut, drained, rinsed and drained well
2 c monterey jack cheese, shredded and divided
(i added 2 c swiss cheese, shredded with the monterey jack cheese)

Steps:

  • 1. In a saucepan, melt butter. (add onion and saute until tender) Stir in flour, bouillon (base), onion salt, 1 t pepper (1/2t pepper)(also garlic) until smooth. Gradually stir in milk and broth (I warm my milk and stock in microwave first). Bring to a boil; cook and stir for 2 min or until thickened. Add sausage (canadian bacon), heat through.
  • 2. Combine eggs, cottage cheese and remaining pepper. Spread one cup of sausage mixture into a greased 9x13 pan. Layer with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and half the sauerkraut and 3/4 cup of the monterey jack (+ 3/4c swiss). Repeat layers, top with remaining noodles and sausage mixture (dish will be very full) cover with foil and bake 50 min at 350 until bubbly. Remove cover and sprinkle with remaining jack (and swiss)cheese. Bake another 5 min. or longer until cheese is melted. Let stand 15 min before cutting.
  • 3. I add all cheeses and bake covered 45 min. then remove foil and continue to bake until cheese is a golden brown. (20ish minutes)

GERMAN LASAGNA



German Lasagna image

Make and share this German Lasagna recipe from Food.com.

Provided by Courtly

Categories     < 4 Hours

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 14

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 (14 1/2 ounce) can chicken broth
1 lb smoked kielbasa or 1 lb Polish sausage, chopped
2 eggs
1 (12 ounce) carton small curd cottage cheese
9 lasagna noodles
1 (16 ounce) jar sauerkraut, rinsed and squeezed dry
8 ounces shredded monterey jack cheese, divided

Steps:

  • In a saucepan, melt butter.
  • Stir in flour, bouillon, onion salt, 1 ts[ 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 Celsius sausage mixture in a greased 13 x 9 x 2 inch baking dish.
  • Later with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 Celsius 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 bubbly.
  • Sprinkle with remaining Monterey Jack.
  • Bake 5 minutes longer or until cheese is melted.
  • Let stand 15 minutes before cutting.

EASY GERMAN LASAGNA



Easy German Lasagna image

This is an easy way to enjoy a unique dish that has amazing flavor and is sure to please even the most picky eater. A must try !

Provided by Carpi Diem

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb kielbasa
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
2 cups mozzarella cheese
1 (1 lb) bag sauerkraut
1 (9 ounce) box no-boil lasagna noodles

Steps:

  • Preheat oven to 350
  • Begin by cutting kielbasa in half length wise and then into small pieces ( about 1/8" pieces). You will have a bunch of half circle pieces, set aside.
  • In a medium bowl mix together soup, i usually only add about 2 tablespoons of water to mixture to make it a little thinner.
  • In a 9 x 13" pan place a thin layer of the soup mixture.
  • Add three lasagna noodles ontop of soup mixture. Then add sauerkraut ontop of noodles so that they are covered evenly ( about half the bag).
  • Lay kielbasa pieces ontop of sauerkraut slightly overlapping.
  • Next cover the kielbasa with mozzarella cheese (again, about half the bag). Top with soup mixture and spread to make sure layer if covered.
  • Repeat,in order, noodles, use rest of sauerkraut, kielbasa, cheese, and soup mixture, reserving 1/4 cup of mixture.
  • Finish with lasagna noodles and cover noodles with reserve of soup.
  • Cover with foil and bake for 30 minutes or until hot.

GERMAN LASAGNA



German Lasagna image

Lasagna casserole in a white sauce with sausage and sauerkraut.

Provided by Don Schaublin

Categories     World Cuisine Recipes     European     German

Time 1h

Yield 12

Number Of Ingredients 7

9 lasagna noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups milk
1 pound kielbasa
1 (20 ounce) can sauerkraut, drained
8 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a blender or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. Cut sausage in half lengthwise and slice thinly.
  • In a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut, half the sausage and a third of the cheese. Repeat. Top with remaining 3 noodles and remaining soup mixture. Cover with foil.
  • Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 22.1 g, Cholesterol 42.4 mg, Fat 17.6 g, Fiber 1.8 g, Protein 14.4 g, SaturatedFat 6.8 g, Sodium 1115.5 mg, Sugar 4.6 g

GERMAN LASAGNA



German Lasagna image

Received this from my step mother. It's very easy and very good!

Provided by shelly glaesman

Categories     Beef

Number Of Ingredients 5

1-2 lb hamburger, browned with chopped onion
1 can(s) cream of mushroom soup
1 pkg shredded mozzarella cheese
1 can(s) sauerkraut
1 box lasagna noodles, cooked and drained

Steps:

  • 1. Mix soup with burger. Layer cooked noodles, burger mixture, top with sauerkraut, then cheese. Layer this 2 times ending with cheese. Cover with tin foil and bake 1 hour. Remove from oven and let sit for 5 minutes before cutting. Enjoy!

GERMAN LASAGNA RECIPE



German Lasagna Recipe image

How to make German Lasagna Recipe

Provided by @MakeItYours

Number Of Ingredients 15

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) 4% 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

Steps:

  • 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 13-in. x 9-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. Yield: 12 servings.

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