Mom’s Perogi Lasagna

Ingredients

  • 12 lasagna noodles
  • 1 stick butter
  • 1/2 teaspoon salt
  • 3 cups of onions, finely chopped (about 5 onions)
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded Cheddar cheese plus another 3/4 cup for top of lasagna
  • 6 cups warm seasoned mashed potatoes
  • 1 pound of bacon, cooked, drained and crumbled

Directions

  • Preheat oven to 350 degrees
    Spray 9- x 13-inch baking dish with cooking spray.
  • Cook lasagna noodles according to directions, then drain and set aside.
  • Cook bacon, drain and allow to cool. Crumble.
  • Over medium heat, in a large skillet, melt butter and add onions and salt. Saute for 8 to 10 minutes until lightly browned.  Keep 1/2 cup sauteed onions for later use as topping.  Add remaining onions, pepper, and 1 1/2 cups of cheese to mashed potatoes and mix well.
  • Place 3 noodles on bottom the sprayed baking dish.
  • Spread 1/3 of potato mixture onto the noodles and sprinkle with 1/3 of the crumbled bacon. (Save a bit of bacon for garnish on top layer of lasagna)
  • Repeat layers until a total of 4 layers of noodles and 3 layers of potato mixture have been completed (with a layer of noodles on top).
  • Add the remaining sauteed onions, 3/4 cup cheese to top, and remaining bacon to top.
  • Cover with foil and bake 25 to 30 minutes, or until heated through.

 

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