Czech Sauerkraut Lasagna
by Penny Walton

3/4 C butter/margarine
1 T bouillon granules
salt and pepper to taste
14 1/2 oz chicken broth
1 lb Kielbasa, Polish sausage, or sweet Italian turkey sausage (cubed/crumbled, browned)
9 lasagna noodles, cooked and drained
16 oz sauerkraut, rinsed and squeeze dried
2 C shredded Monterey Jack Cheese
3/4 C flour
1 tsp onion powder
2 C milk

Melt butter in skillet. Stir in flour, bouillon, and seasonings until smooth. Gradually add milk and chicken broth. Bring to a boil and cook until thickened. Add cooked sausage and heat thoroughly.  Grease a 9 x 13-inch pan. Layer with three noodles, 1/3 sausage mixture, 1/2 sauerkraut, and 3/4 cup cheese. Repeat layers until gone, ending with cheese. Cover and bake for 50 minutes at 350 degrees. Uncover and bake for ten minutes until brown.

***Note from Penny***I have made this with our own seasoned sausage and it’s very good also.