Let's start this post out with the honest truth. If you are looking for a light, low fat, healthy option for your dinner menu this week, you are at the wrong place. What gave it away? That it was topped with bacon or was it the cheese? I had some restraint..that's a dollop of non fat plain Greek yogurt on top. OK, I don't buy that either.
This lovely dish is lasagna noodles stuffed with mashed potatoes and cheese. Then, topped off with cheese sauce, shredded cheese and bacon and if you wish..sour cream. Let's face it..just eat it at the gym and save yourself the trip. However, if you use turkey bacon, low fat cheese, and whole wheat pasta, the calories can be cut back a bit. Just a bit though.
OK, so, it's may not be exactly something you want to be whipping up for your average weeknight dinner (or maybe you do..that's OK too). But, if you are looking for a total comfort food dish for your weekend..this is your dish. Doubling or tripling is also pretty darn easy if you need to feed a crowd.
Pierogi Lasagna Rolls
Prep Time: 00:35
Cook Time: 00:30
Ingredients (4 rolls)
- 3-4 cups of your favorite mashed potatoes
- 8 lasagna noodles
- 4-6 slices of bacon, cooked and crumbled
- 2-3 cups shredded cheddar cheese
- cheddar cheese sauce, see here for recipe- I made one batch of this and didn't use all of it. The leftover works great for the leftover rolls,
Preheat oven to 350 degrees. and grease an 9 in baking dish
Prepare lasagna noodles has directed on box. Drain and rinse in cold water and set aside, making sure to avoid getting the noodles stuck together.
Spread approx 1/4 cup of potatoes on each noodle. Sprinkle with cheddar cheese.
Roll up carefully and place seam side down in baking dish.
Repeat with each noodle.
Prepare cheese sauce and pour over lasagna rolls.
Sprinkle with cheddar cheese, then, crumbled bacon.
Bake for 30-35 minutes.
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