- Servings: 12
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
|1 box||Lasagna Noodles|
|8||Large Potatoes, peeled and cubed|
|1 cup||Melted Butter|
|3 cups||Shredded Cheddar Cheese|
|2 cups||Sour Cream|
|Paprika & Chives, optional|
Preheat oven to 350 degrees. In a large pot, boil the noodles until tender, about 12 minutes, then drain and set aside. Boil the potatoes in another large pot until soft and tender, 15-20 minutes. In a large frying pan or skillet, fry the bacon until crispy, then drain and set aside on a paper towel.
Crumble bacon and place in a bowl. In a large bowl, combine potatoes, 1/2 cup of melted butter, 2 cups of shredded cheddar cheese, 1/2 of the bacon pieces and 1 cup of sour cream. Mix with an electric beater on high speed for 2 minutes. Spray a 13 X 9 baking dish with cooking spray. Place a layer of noodles in the baking dish and top with one half of the potato mixture. Repeat and top with more noodles. Pour melted butter, remaining cheese and bacon pieces on top of the noodles. Bake uncovered for 20 minutes. Let sit to cool and set for 5-8 minutes, then top with sour cream, bacon, chives and paprika.
You may want the lasagna to sit a few minutes to cool before serving. This helps stiffen it. This recipe is adapted from a pirogi lasagna recipe that I found in a family reunion cookbook. Since almost everyone loves loaded baked potatoes, I couldn't wait to try it in mashed potatoes and incorporating it into a brand new dish, a lasagna.