Lasagna noodles with piles of potatoes mixed with melted Cheddar, cottage cheese, bacon and onions.
INGREDIENTS (for 7 servings):
- 12 lasagna noodles
- 5 pounds potatoes
- 4 cups shredded Cheddar cheese
- 4 cups cottage cheese
- 2 eggs
- salt and pepper to taste
- 1 pound bacon, sliced
- 2 onions, chopped
- 2 tablespoons margarine
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
Roast potatoes in oven for about 1 hour. Split potatoes and scoop out middle; discard skins. Mix Cheddar cheese into potatoes. In a bowl, blend together cottage cheese, eggs, salt and pepper; set aside.
Layer lasagna noodles in a 9x13 inch baking dish. Spread cottage cheese mixture over noodles. Layer noodles again and spread potato and cheese mixture to cover noodles. Smooth top.
In a skillet, fry bacon until half way cooked. Spread over top of casserole. Sprinkle onions on top. Dot casserole with margarine.
Lower oven temperature to 350 degrees F (175 degrees C) and bake for 45 minutes.