Recipe Ingredients
2
onions, cut in half and sliced thin
3 tablespoons
butter
1 container
Ricotta (15 oz.)
1/4 teaspoons
black pepper
1 1/4 cups
shredded Cheddar cheese
2
eggs
1 cup
heavy cream
1 pkg.
oven ready lasagna noodles (no boil)
Scroll 
Next
Next
Pierogi Lasagna
45 mins
45 mins
Serves 8
Recipe Ingredients
| 1 pkg. | Bob Evans White Cheddar Mashed Potatoes |
| 1 lb. | Bob Evans Hickory Smoked Bacon |
| 2 | onions, cut in half and sliced thin |
| 3 tablespoons | butter |
| 1 container | Ricotta (15 oz.) |
| 1/4 teaspoons | black pepper |
| 1 1/4 cups | shredded Cheddar cheese |
| 2 | eggs |
| 1 cup | heavy cream |
| 1 pkg. | oven ready lasagna noodles (no boil) |
Instructions
| 1 | Preheat oven to 375 F. |
| 2 | In a large skillet over medium low heat, melt butter and sauté onions until golden brown. Stir constantly. About 20 minutes. |
| 3 | In a large mixing bowl, combine Bob Evans White Cheddar Mashed Potatoes, ricotta, black pepper, ½ c. shredded cheddar, eggs and heavy cream. Set aside. |
| 4 | Spray a 9x13 baking dish with non-stick spray. |
| 5 | Spread ½ c. of mashed potato mixture on bottom of the baking dish. Layer 3 lasagna noodles, 1/3 of mashed potato mixture, 1/3 of sautéed onions, 1/3 of diced bacon and ¼ c. of cheddar cheese. Repeat for 2 more layers. |
| 6 | Cover lasagna with aluminum foil and bake for 25 minutes. |
| 7 | Remove foil and bake an additional 25-30 minutes. |
| 8 | Carefully remove from oven and allow to set for 10 minutes before serving. |
Nutrition Info
| Calories | 610 |
| Total Fat | 37 g |
| Saturated Fat | 20 g |
| Cholesterol | 155 mg |
| Sodium | 910 mg |
| Total Carbs | 44 g |
| Dietary Fiber | 3 g |
| Protein | 25 g |
Allergen Info
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.
