Perogie Lasagna Casserole

From our October 2012 Issue

Ileen Gosick Neuman – Oshawa, Ont.


1 cup plus 1⁄2 cup chopped onion
2 tbsp butter
2 cups mashed potatoes
3 tbsp milk
salt and pepper to taste
1 cup grated cheddar cheese
2 cups cottage cheese
1 egg
1⁄4 tsp garlic powder
9 – 12 lasagna noodles
6 slices bacon
1⁄2 cup butter
sour cream


Sauté 1⁄2 cup onion in butter until soft. Mix in mashed potatoes, milk, and salt and pepper, then gently stir in cheese. Set aside.

In another bowl, combine cottage cheese, egg, and garlic powder. Set aside.

Cook as many lasagna noodles as needed, depending on casserole size, until tender, but firm. Drain and rinse under cold water until cool enough to handle.

Line bottom of 9 x 13-inch baking dish with 3 or 4 noodles. Spread one third of cottage cheese mixture evenly over noodles. Repeat layering ending with lasagna noodles.

Cut bacon into bite-sized pieces and cook until tender crisp. Add onion and cook until soft, not brown. Spread evenly overtop casserole.

Melt 1⁄2 cup butter and drizzle over entire surface. Cover with foil and bake at 350° for 30 minutes or until heated through and golden. Let stand 10 minutes before serving.

Serve with sour cream. Freezes well.