Perogy Lasagna Oamc
Indulge in the ultimate comfort food mash-up with this Perogy Lasagna OAMC, a hearty casserole that combines the creamy, cheesy goodness of traditional perogies with the layered appeal of lasagna. Perfectly boiled lasagna noodles serve as the base for layers of buttery mashed potatoes enriched with cheddar cheese, sour cream, and smoky crumbled bacon. Sautéed onions add a touch of sweetness, while a golden, bubbly cheese topping makes this dish irresistibly decadent. Ideal for make-ahead meals (OAMC stands for "Once A Month Cooking"), this recipe is freezer-friendly, making it perfect for busy weeknights or meal prep. Garnish with fresh chives for an extra pop of flavor and serve up a slice of comfort at your next family dinner.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 3 cups Potatoes
- 2 cups Cheddar cheese, shredded
- 4 tablespoons Butter
- 1 cup Onion, finely chopped
- 1 cup Sour cream
- 1 cup Bacon, cooked and crumbled
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chives, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Boil the lasagna noodles according to the package instructions until al dente. Drain and lay them on a flat surface to prevent sticking.
Peel and dice the potatoes. Boil them in a large pot until tender, about 15-20 minutes. Drain the potatoes and mash them until smooth.
Stir in 1 1/2 cups of the shredded cheddar cheese, 2 tablespoons of butter, sour cream, salt, and black pepper into the mashed potatoes. Mix until well combined and creamy. Set aside.
In a skillet, heat the remaining butter over medium heat. Sauté the chopped onion until softened and golden, about 5-7 minutes.
To assemble the lasagna, start by placing a layer of lasagna noodles at the bottom of the prepared baking dish.
Spread a layer of the mashed potato mixture evenly over the noodles, followed by a sprinkle of sautéed onions, crumbled bacon, and a small handful of shredded cheddar cheese.
Repeat the layers (noodles, mashed potatoes, onions, bacon, cheese) until all the ingredients are used, finishing with a layer of noodles topped with a generous amount of cheddar cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing. Garnish with chopped chives, if desired, and serve.
Nutrition Facts
Calories |
5933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.2 g | 361% | |
| Saturated Fat | 138.3 g | 692% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 8586 mg | 373% | |
| Total Carbohydrate | 628.0 g | 228% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 52.6 g | ||
| Protein | 252.3 g | 505% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2174 mg | 167% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 5138 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
