What
you need,
10
lasagna noodles (not the no bake kind)
1
cup cottage cheese
½
egg, beaten
¼
tsp. onion powder
Salt/pepper
to taste
1
large Yukon gold potato, cooked and mashed, about 1 cup
¼
tsp. onion powder
1
tbsp. butter
2
tbsp. milk
Salt/pepper
to taste
1
cup grated cheddar cheese
¼
cup butter
½
cup diced onion
8
slices bacon, cooked and chopped
Sour
cream for serving
Preheat
the oven to 350 degrees and grease and 8x8 baking dish, set aside.
In
a large pot of salted boiling water, cook the lasagna noodles according to the
directions on the package.
When
they are done, drain and set aside.
Cook
the potato and mash with ¼ tsp. onion powder, 1 tbsp. butter and 2 tbsp. milk. Season
with salt and pepper. If you had left over mashed potatoes, they would work
great here.
In
a small bowl mix the cottage cheese, egg, ¼ tsp. onion powder and salt and
pepper to taste.
In
a small sauté pan, melt the butter and sauté the onion over medium heat until
soft and translucent.
To
assemble the casserole, lay 3 lasagna noodles on the bottom of the baking dish,
cutting to fit if needed.
Spread
the cottage cheese mixture over the noodles. Sprinkle on half of the chopped
bacon and ¼ cup of the grated cheddar cheese.
Layer
on another 3 more noodles. Spread on the mashed potatoes, sprinkle with the
second half of the bacon and ¼ cup more of the cheddar cheese.
Finally
top with 3 more noodles. Pour the butter and sautéed onions on top and sprinkle
with the remaining ½ cup of cheese.
Cover
and bake for 30 minutes. Remove the foil and bake for another 5 or so minutes
until the cheese is melted and bubbly.
Remove
from the oven and let stand for 10 minutes before serving.
Serve
with sour cream on the side.
This
recipe could easily be doubled and made in a regular 9x13 lasagna pan.
Jen of My Tiny Oven
