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Prep Time: 90 Minutes Cook Time: 45 Minutes |
Ready In: 135 Minutes Servings: 7 |
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This is my family's favorite recipe! Please experiment with the ingredient amounts. Maybe you will want yours extra cheesy! I have used instant potatoes but no comparison to them roasted. Well worth the effort and a wonderful comfort food. Serve with bread and salad-the perfect meal! Ingredients:
12 lasagna noodles |
5 pounds potatoes |
4 cups shredded cheddar cheese |
4 cups cottage cheese |
2 eggs |
salt and pepper to taste |
1 pound bacon, sliced |
2 onions, chopped |
2 tablespoons margarine |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
3. Roast potatoes in oven for about 1 hour. Split potatoes and scoop out middle; discard skins. Mix Cheddar cheese into potatoes. In a bowl, blend together cottage cheese, eggs, salt and pepper; set aside.
4. Layer lasagna noodles in a 9x13 inch baking dish. Spread cottage cheese mixture over noodles. Layer noodles again and spread potato and cheese mixture to cover noodles. Smooth top.
5. In a skillet, fry bacon until half way cooked. Spread over top of casserole. Sprinkle onions on top. Dot casserole with margarine.
6. Lower oven temperature to 350 degrees F (175 degrees C) and bake for 45 minutes.
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