Pierogi Lasagna

Pierogi Lasagna

Source: Pulse Canada

Yield: Serves 8(2 kg)

Nutrition (1/8 recipe (250g))

Calories 425 ;
Protein 26g;
Fat 15 g;
Carbohydrates 47 g;
Sodium 762 mg;
Saturated Fat 4 g;
Cholesterol 45 mg;
Potassium 714 mg;
Fibre 5 g;
1 1/2 cpotatoes, mashed375 mL
1 1/2 cnavy, pinot, or great northern bean puree375 mL
1 clow-fat cheddar cheese, grated250 mL
2 ccottage cheese 1% MF500 mL
1/4 cgreen onion, diced50 mL
1egg, beaten1
1/4 tspsalt1 mL
1/2 tsppepper2 mL
4 cfresh spinach, chopped1 L
9lasagna noodles, cooked9
1 1/2 conion, diced375 mL
1/4 csoft margarine50 mL
1/2 lbbacon, cooked crisp and crumbled114 g

1) Preheat oven to 350°F (180°C).
2) Spray a 9×13 baking dish with a non-stick vegetable spray.
3) In a bowl combine potatoes, bean purée and Cheddar cheese. In separate bowl, combine cottage cheese, green onion, egg, salt and pepper. Add spinach and mix well.
4) Place lasagna noodles on the pan bottom. Spread bean mixture over first layer of noodles and cover with next layer of noodles. Spread cottage cheese mixture over 2nd layer of noodles. Cover with the last of the noodles.
5) In a skillet, sauté onion in margarine until translucent. Remove from heat and spread over final layer of noodles.
6) Cover with foil and bake on middle oven rack for 1¼ hours.
7) Remove from oven and garnish with bacon. Bake uncovered for 5minutes.
8) Cool for 10 min, covered, before serving. Enjoy.

Preparation time: 1hour
Cooking time: 1hour 30 minutes