Monday, November 10, 2008

Perogi Lasagna... Uber Comfort Food!

During my crazy week of Batch Cooking I made several of these babies.

If you like perogies, but are daunted by the hours of stuffing & sealing those adorable little dumpling-like bites of wonderfulness, this is the dish for you!

The Men Folk around our house love mashed potatoes!
I mean really love them! It is always the requested side dish on our table.

Whats better than pasta, potatoes , cheese and Bacon?
Really! those are 4 of our favorite food groups!
but it might not be too friendly for those who are watching carbs.. or fat... or flavor!

Dana's Perogi Lasagna

12 cooked lasagna noodles
2 cups cottage cheese
2 eggs
3 thinly sliced green onions with a sprinkling of salt(or 1 tsp onion salt)
2 cups grated cheddar cheese (with 1/2 cup separated out)
2 1/2 cups mashed potatoes
1/2 cup bacon (fried crisp and crumbled) OR diced ham.
1 onion, chopped and cooked until clear
8 slices bacon, fried crisp and crumbled

*Mix together cottage cheese, egg and green onion/salt.
*In another bowl, mix together 1/2 cup cheese, mashed potatoes, 1/2c. bacon crumbles/ham and onion.
*Line bottom of a greased 9 X 13 inch pan with 4 noodles.
*Spread cottage cheese mixture evenly over the noodles.
*Add 4 additional noodles and cover evenly with potato mixture.
*Top with remaining 4 noodles, remaining cheese and crumbled bacon.

*Bake at 350 degrees for 30 minutes.
Serve with sour cream.

For added flavor, sometimes I will toss a little Ham base in the pasta water.

This dish is even better the next day!!!

**For Batch cooking: Bake as directed and then freeze.
Defrost overnight and bake for 30 minutes at 350 degrees.
OR bake from frozen for 1 hour 30 minutes or until heated through.**.

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