I am of Polish descent and this is one of those dishes that I grew up with on the table for every special occasion. Since developing my dairy intolerance, I have had to alter the recipe. I hope that you enjoy it as much as we do!
10 oz whole wheat lasagna noodles, precooked
5 lbs yukon gold potatoes, cubed with skin on
6 tbs vegan butter spread
1 cup chicken broth
4 medium onions, sliced
4 cloves garlic, chopped
1/2 tsp black pepper
1 tsp seasoning salt
1 lb bacon, chopped
10 oz follow your heart vegan gourmet cheddar, shredded
5 oz follow your heart vegan gourmet mozzarella, shredded
In a skillet cook the chopped bacon until crisp.
Using a slotted spoon so that most of the renderings remain in the skillet transfer the bacon to a plate lined with paper towel to drain.
In the same skillet saute the onions and garlic until caramelized.
Boil the potatoes.
Mash the potatoes with the vegan butter spread, seasoning salt, black pepper, and chicken broth.
Once mostly mashed add in 1/2 of the shredded cheeses.In a 9 x 13 baking pan lightly sprayed with cooking spray begin layering.
Start by laying down a layer of lasagna noodles.
Next add a layer of mashed potatoes (about 1/3 of the mixture).
Then add a layer of sauted onions (about 1/3 of the mixture).
Then sprinkle on a layer of the bacon (about 1/3).
Top that with a layer of the shredded cheeses (about 1/4).
Add another layer of the lasagna noodles and continue as above ending with a layer of lasagna noodles topped with cheese.
Bake at 350 for 30 to 45 minutes or until the cheese is melted and the casserole is hot and bubbly on the edges.
Makes 24 servings (I cut the pan into 3 long rows then cut each row across into 8 pieces).
Fat: 14.4 g
Carbohydrates: 26.6 g
Protein: 10.4 g
Fiber: 4.2 g