Poor Man's Perogies
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
lasagna noodles
|
*
|
| 1 ½ | cups |
margarine
or butter |
|
| 4 | each |
onions
diced |
|
| 11 | medium |
potatoes
|
|
| 1 | pound |
velveeta cheese
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
lasagna noodles
|
*
|
| 355 | ml |
margarine
or butter |
|
| 4 | each |
onions
diced |
|
| 11 | medium |
potatoes
|
|
| 453.6 | g |
velveeta cheese
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Sauté 1½ sticks of margarine and the diced onions until tender.
Cook lasagna noodles as directed on the package.
Boil potatoes until tender as for mashed potatoes.
Cube cheese. After potatoes are cooked, add cheese and remaining margarine (no milk!) and mash like making mashed potatoes.
In a 9 x 13 pan, layer: ⅓ of onions on bottom, layer of noodles, ⅓ of potatoes.
Repeat layers ending with mashed potatoes. Top with parmesan cheese and pepper.
Bake at 350~F for 30 to 35 minutes. Cut into squares and serve.
