Pierogi-Inspired Lasagna

We know, mixing potatoes and lasagna noodles sounds a little bit weird. However, this delicious casserole turns out to be the perfect encounter.

5 onions, finely chopped
12 lasagna noodles, cooked according to package directions
1 stick (1/2 cup) butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
6 cups warm seasoned mashed potatoes, store-bought or homemade*
For homemade creamy mashed potatoes
10 medium-sized potatoes (about 4 lbs), peeled and quartered
1 cup whole milk
1 cup sour cream
1 stick (1/2 cup) butter
2 teaspoons salt
2 teaspoons pepper
1. Lightly grease a 9×13 casserole dish and preheat an oven to 375° F (190° C).
2. In a skillet over medium heat, saute the onions with butter, salt and pepper until the onions are brown and soft.
3. Place a single layer of cooked lasagna noodles in the bottom of the casserole dish. Evenly spread 1/2 of the mashed potato on top of the noodles. Spread 1/2 of the buttered onion on top of the potatoes, then sprinkle 1/3 of the shredded cheese on top. Repeat layers once more, then top with a final layer of noodles and the remaining cheddar cheese.
4. Bake for 30 minutes, or until the top is golden and bubbly.
For the mashed potatoes
1. Put cut potatoes into a large pot and cover with water. Boil until the potatoes are soft when poked with a fork. Drain water.
2. Add in milk, sour cream, butter, salt and pepper. Mash and stir until smooth and well-blended. Add more salt and pepper if desired.
Source : allrecipes.com

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