Kielbasa Lasagne Recipes

KIELBASA LASAGNE

Steps:

• Heat the oil in a large saucepan. Saute the onion, garlic and pepper until tender. Add the pizza sauce, soup, tomatoes and water and bring to boil. Add kielbasa and simmer on low for 30 minutes. In the meantime, boil the noodles for 3 minutes (until semi-tender, they will complete cooking from the juices while in oven). Drain and place into a 9" x 13" pan and allow to cool for 15 minutes. Spread the cottage cheese over the cooled noodles, then spread the kielbasa mixture over the cottage cheese layer. Top with the cheddar cheese and bake at 350 degrees F for 20 minutes. Let stand 10 minutes to thicken before cutting into serving pieces.

KIELBASA LASAGNA WITH RED WINE SAUCE

Steps:

• In large saucepan combine the fresh mushrooms, kielbasa, onion, garlic with olive oil and butter. Saute for 4 minutes. Add the tomato paste, wine and pureed tomatoes. Simmer over low heat for 15 minutes. Season with fresh ground pepper. Combine the ricotta cheese, water, 1/2 c. Parmesan cheese and nutmeg. Layer in 9 x 13 pan lasagna noodles, meat mixture, ricotta mixture, sprinkles of Parmesan and mozzarella. Repeat layers. For final topping sprinkle with summer sausage and sprinkles of the cheeses. Bake covered for 20 minutes at 350°. Uncover and continue to bake for 15 minutes. Let stand for 10 minutes before cutting into squares for serving.

GERMAN LASAGNA

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.