"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Perogy Lasagna Recipe

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This recipe for Perogy Lasagna, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tiffany Lichti


12 or 13 cooked lasagna noodles
5 or 6 cups boiled potatoes (about 2 1/2 pounds/1 kg)
1 egg
250 g cottage cheese
250 g sour cream
2 cups shredded cheddar cheese
1/4 cup milk
3 Tsp. onion salt, divided (or use onion powder and no salt)
Salt and pepper
1/2 lb. butter (can use less)
2 large onions

Layer 1: Noodles to cover bottom of 9 x 13 pan
Layer 2: Mix egg, cottage cheese, 1 Tsp. onion salt and sour cream.
Layer 3: Noodles
Layer 4: Mashed potatoes, shredded cheese, milk, 2 Tsp onion salt, salt and pepper.
Layer 5: Noodles.
Layer 6: Fry 2 large onions in 1/2 lb. butter and spread over top.

Bake at 325 F for about 40 minutes, uncovered. Can be baked ahead and reheated. Itís really good the next day.




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