A version of this recipe has been posted once before, but I had not prepared it myself. I decided to pull the recipe out when D & I were hosting our monthly young families’ group.  I thought that the kids might enjoy it with some veggies and dip and the adults with heaps of salad.  

Now you know that I love my carbs but the combination of fat and carbs seemed a little too indulgent in January especially knowing that I will be on the beach again in a month (travelling-not here in MB).  So I used no fat cottage cheese and sour cream.  The original recipe calls for Velveeta which I never have in my house so I substituted 250 g of Imperial Cheddar Cheese that was a gift to us over the holidays.  I also used a shredded sharp cheddar because I sense that if you use a sharper cheese, you get much more of the taste with less of the fat. I doubled the recipe to make a lasagna for the kids assembled with us in the dining room and another for the parents attempting to have some adult time together in the living room.

1 large onion, chopped

olive oil for sauteeing

250 g Imperial cheddar cheese

500 g no fat cottage cheese

500 g no fat sour cream (thinned with 1/4 c skim milk)

500 g lasagna noodles

1 c sharp cheddar (shredded)

1 lb. bacon, crumbled and cooked until extra crisp (carefully blotted with paper towel to remove all visible grease)

5 lbs. (or more) cook potatoes with the the skin ON

Lightly grease 2 lasagna pans and set aside.  In a large pot boil potatoes until they can be easily mashed; drain.  In a frying pan, saute onions until soft.  In a large pot of boiling water, cook noodles according to package directions.  Add 1/2 onion to half of the potatoes along with the Imperial cheese, mash.  Add the other half onion to the other half of the potatoes along with the cottage cheese and mash. Pour a couple of dollops of sour cream in the bottom of lasagna pans.  Cover with a layer of noodles.

 

Layer more noodles over one potato mixture, top with 1/3 the sour cream.  Layer again over the other potato mixture, top with another 1/3 sour cream.  Add last layer of noodles, sour cream and top with shredded cheddar.  Cover with foil & bake at 350 F for 20 minutes or until edges are bubbly when you peak under the foil.  Remove and let set for 5 minutes (very NB).  Top with crumbled bacon and serve.

Kath’s quote:  “Pray for peace and grace and spiritual food,
For wisdom and guidance, for all these are good, but don’t forget the potatoes.”-John Tyler Pettee

love illuminates

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