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Lasagna - Alice Kuhar's Recipes
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PIEROGI LASAGNA
(VA/SJ Cookbook)
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Ingredients
5 lbs. Potatoes, peeled, boiled and mashed
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10 slices American cheese
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Milk
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Salt & Pepper to taste
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2 sticks margarine
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1 box lasagna noodles, boiled
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1/2 lb. Bacon, fried (optional)
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2/3 cup chopped onions (sauté in margarine)
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1 pkg. Mozzarella cheese (8 or 12 oz.)
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Directions:
To mashed potatoes, add salt, pepper, some mild and American cheese slices. Put a little margarine in the bottom of a 9x13-inch pan. Layer lasagna noodles, potato mixture (sealing along sides) and sautéed onions on top, then sprinkle on Mozzarella cheese. Continue layers. Crumbled bacon may be sprinkled on top. Bake uncovered, at 350 degrees for 1/ 2 hour if mixture is warm. Bake at 325 degrees for about 2 hours if mixture is refrigerated.
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POLISH LASAGNA
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Directions:
Cook LASAGNA according to package directions. Layer cooked lasagna noodles in bottom of a greased 9x13-inch pan. Add cooked SAUERKRAUT and ONIONS which has been drained and browned in butter. Add layer of Lasagna, then a layer of MASHED POTATOES. Keep layering procedure until pan is filled. Poke holes from top through bottom, then top with PROVOLONE CHEESE. Bake at 350 degrees for about 30 minutes or until heated through. May be made ahead and refrigerated or frozen. Baking time would then be about 1 hour or more.
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