September 11, 2013

Mashed Potato Lasagna - A new ultimate comfort food or cold weather food: Use leftover mashed potatoes!

Earlier in the week I made something we don't often have... mashed potatoes.  I made sure to prepare a fairly big batch to ensure I would have extras, as I wanted to try something new; a mashed potato lasagna.  Layers of mashed potatoes, cheese, bacon and onions between lasagna noodles, baked and served hot.

The next afternoon I started the pasta boiling, got out a few ingredients and as I grabbed the container of mashed potatoes from the night before I just had to stop and laugh.  My husband had liked them so much, he took 3/4 of the leftovers to work with him that morning.  I had no leftover mashed potatoes to use!  So although I obviously think this is a great idea for 'leftovers' you may have to resort to making a batch of fresh, new mashed potatoes in order to make this dish.  It was worth it.  I have no idea why I'd never thought of this sooner.  It's now a favorite 'comfort' or 'cold weather' food in our house.

One thing I'm going to point out (as I usually do) - just because we like this mixture of ingredients, you may want to add or delete your own!  Play with your food!  It's your dish... make it how you wish.  Just use my version to get you started.

Mashed Potato Lasagna

12 lasagna noodles (give or take)
6 cups leftover mashed potatoes (seasoned is great! It means you have to add less seasonings now)
1-2 cups shredded cheddar cheese
1-2 cups sauteed onions
optional:  1/2 - 1 c cooked or sauteed green or red peppers, jalapenos, mushrooms, etc
optional:  1/2 c cooked and crumbled bacon
(I also had about 1 1/2 cups leftover hash browns with peppers so I threw those in too!)
Salt and pepper to taste
Sour Cream to serve with if you wish

Cook the lasagna noodles in boiling water on the stove while you preheat your oven to 350 and grease the baking pan you wish to use.  Lasagna noodles fit well in a 9X13 pan with 4 layers of 3 noodles each but you can choose any size pan and adapt.  I made mine in a square pan and just folded the ends over about an inch.  

Saute your onions and any other veggies you may want to add like peppers or mushrooms if you wish.  Drain the pasta and start to layer your casserole.

In a pan lay 3 noodles across the bottom, top with about 1/3 of the mashed potatoes, sprinkle 1/3 of the onions and vegetables and a bit of the cheese.  Another layer of pasta, another layer potatoes, a little more cheese and onions. Continue.  Top with the last of the cheese, sprinkle with bacon.  Cover with foil and bake about 30 minutes until heated through completely.  You can serve with sour cream on the side if you wish.  Let set for about 5 minutes before slicing to allow to set up a bit if you wish.

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