Perogy Lasagna (Oamc)

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Easy to make and freezes great! I would recommend baking it before freezing to blend flavours.**edited on October 24 to add instructions for Once a Month Cooking (see step 11). These is great to make during a cooking blitz especially when you are already making a traditional lasagne. It is easy to cook up some additional noodles and make this at the same time.**

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Ingredients [?]

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  • add   1/2 cup bacon bits
  • add   1 teaspoon onion salt
  • add   2 1/2 cups mashed potatoes
  • add   1 egg
  • add   12 cooked lasagna noodles
  • add   2 cups cottage cheese
  • add   4-6 slices bacon
  • add   1 1/2 cups grated cheddar cheese
  • add   1 onion


  1. Mix together cottage cheese, egg and onion salt.
  2. In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion.
  3. Line bottom of a 9 X 13 inch pan with 4 noodles.
  4. Spread first mixture evenly on top.
  5. Add 4 additional noodles and cover evenly with potato mixture.
  6. Top with remaining 4 noodles, remaining cheese and bacon.
  7. Bake at 350 degrees for 30 minutes.
  8. Serve with sour cream.
  9. For best flavour, bake ahead and reheat.
  10. *My Husband doesn't really like cottage cheese, so I will often make this with 2 layers of the potato instead of the cottage cheese layer*.
  11. **For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.