from the kitchen of Carrie Kools
5-6 large russet or Idaho potatoes, peeled and cut up in small chunks
milk, as needed for consistency
2-3 Tblsp. butter
8 oz. low-fat Velveeta cheese, cubed
½ tsp. garlic powder
6 lasagna noodles (we use Dreamfield’s)
1 large onion, diced ¼-inch
2 Tblsp. butter (approximately)
salt and pepper to taste
Boil potatoes until done, about 25-35 minues. Mash potatoes with a little milk and butter (don’t get too runny). Add Velveeta cheese and garlic powder while potatoes are still hot and continue mixing with a mixer until smooth and spreadable.
While potatoes are boiling, prepare lasagna noodles per package directions, drain and pat dry. Set aside until ready to assemble.
Also, while potatoes are boiling, sauté onions in butter until browned a bit, about 25 minutes on low heat.
Grease a 9x13 inch baking dish. Layer 3 lasagna noodles. Spread with 1/2 of the mashed potatoes. Repeat, another layer noodles and remaining potatoes.
Top with sautéed onions. Salt and pepper as desired.
Cover with foil and bake at 350 degrees for about 30 minutes. Uncover and bake an additional 5-10 minutes. Be careful not to over bake, or noodles will get hard. Slice into squares and serve.
NOTE: Can be made ahead of time, let stand at room temp for about 30 minutes before baking. You’ll need to bake about 40 minutes covered, then uncover for an additional 5-10 minutes.
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