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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Easy to make and freezes great! I would recommend baking it before freezing to blend flavours.**edited on October 24 to add instructions for Once a Month Cooking (see step 11). These is great to make during a cooking blitz especially when you are already making a traditional lasagne. It is easy to cook up some additional noodles and make this at the same time.** Ingredients:
12 cooked lasagna noodles |
2 cups cottage cheese |
1 egg |
1 teaspoon onion salt |
1 1/2 cups grated cheddar cheese, divided |
2 1/2 cups mashed potatoes |
1/2 cup bacon bits |
1 onion, chopped and cooked until clear |
4 -6 slices bacon, fried crisp and crumbled |
Directions:
1. Mix together cottage cheese, egg and onion salt.
2. In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion.
3. Line bottom of a 9 X 13 inch pan with 4 noodles.
4. Spread first mixture evenly on top.
5. Add 4 additional noodles and cover evenly with potato mixture.
6. Top with remaining 4 noodles, remaining cheese and bacon.
7. Bake at 350 degrees for 30 minutes.
8. Serve with sour cream.
9. For best flavour, bake ahead and reheat.
10. *My Husband doesn't really like cottage cheese, so I will often make this with 2 layers of the potato instead of the cottage cheese layer*.
11. **For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) 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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