Prep 0 mins
Cook 0 mins
- 7 potatoes
- 2 large onions
- 6 -8 pieces lasagna noodles
- 1 cup butter or 1 cup margarine
- 1 cup cheese (more or less of your choice)
- 1 (12 ounce) can evaporated milk
- Cook lasagna and drain.
- Chop onions and cook in butter or margarine only until clear, but not brown. Saute on low heat.
- Cook and mash potatoes; add cheese to potatoes.
- Spread 2 pieces of lasagna on bottom of 9 x 13-inch pan.
- Spread potatoes with cheese over top of lasagna, then spread butter and onions over potatoes and start over with layer of lasagna, etc. End with layer of lasagna.
- Then pour can of Pet milk over top and bake in oven at 350 degrees until milk bubbles.
- Cut in squares and serve with sour cream.
- Sprinkle paprika on top of potatoes (optional)
I am of Italian decent and am always looking for a new twist on serving pasta. This recipe was delish! My mother snickered as the sour cream was passed but proceded to clean her plate! I highly reccomend this recipe. As for the cheeses I used a combination of Gouda and Cheddar with a good measure of Bleu cheese for fun and flavor! Go for it!
This was quite tasty and certainly easier to make than traditional pierogis. I would use at least 8 ounces of cheese if I were to make it again. Mine took more than an hour to bake and I hadn't allotted enough time as there were no baking times given.
This stuff was sublime. I shall always make this! The evaporated milk, although it sounds strange, does work. I uses a flavoursome kind of English cheese, extra mature Cheddar, and it was delicious. I am sure that both my Polish family and my Italian friends will love it when I make it for them. My husband said it was great. It would work well for a dinner party, as it could sit in the oven for a while to no ill effect. I served it with Polish mizeria (cucumber in sour cream).