Potato & Onion Lasagna Casserole

6-8
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"This tastes much better than it looks! You can garnish with sour cream and green onions. Start a few days ahead to save time make and mash the potatoes and fry the onions"

Original recipe yields 6-8 servings
OK
  • FOR POTATOES

Nutritional

  • Serving Size: 1 (853.3 g)
  • Calories 895.2
  • Total Fat - 44.7 g
  • Saturated Fat - 27.5 g
  • Cholesterol - 122.2 mg
  • Sodium - 2038.2 mg
  • Total Carbohydrate - 97.4 g
  • Dietary Fiber - 15 g
  • Sugars - 18.6 g
  • Protein - 30.8 g
  • Calcium - 739.7 mg
  • Iron - 3 mg
  • Vitamin C - 57.6 mg
  • Thiamin - 0.5 mg

Instructions for making the mashed potatoes are at the bottom


Step 1

Grease a 9x13 casserole dish. Preheat oven to 375° F (190° C).

Step 2

In a skillet over medium heat, saute the onions with 1/4 cup butter, 1/2 salt and pepper until the onions are brown and soft (around 10 minutes or more).

Step 3

Place a single layer of cooked lasagna noodles in the bottom of the casserole dish. Evenly spread 1/2 of the mashed potato on top of the noodles. Spread 1/2 of the cooked onions on top of the potatoes, then sprinkle 1 cup of the shredded cheese.

Step 4

Repeat layers once more, then top with a final layer of noodles and the remaining 1 cup of cheddar cheese.

Step 5

Bake for 30 minutes, or until the top is golden and bubbly.

TO MAKE THE MASHED POTATOES


Step 6

Put cut potatoes into a large pot and cover with water. Boil until the potatoes are soft when poked with a fork. Drain water.

Step 7

Add in cream, sour cream, butter, salt, pepper and garlic powder. Mash and stir until smooth and well-blended. Add more salt and pepper if desired.

Tips & Variations


No special items needed.

Related