Cheesy Pierogi Lasagna with Bacon and Chives

• Meat

  • 8 slices 8 ounces bacon

• Produce

  • 1/4 cup Chives, Fresh
  • 4 cups Mashed potatoes
  • 1 Onion, medium

• Pasta & Grains

  • 9 Lasagna noodles

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 cups Cheddar cheese, sharp
  • 4 oz Cream cheese

Found on foodfolksandfun.net

Description

Ingredients

• 9 lasagna noodles
• 8 ounces bacon (about 8 slices), sliced thin
• 1 medium onion, diced small
• 4 cups mashed potatoes
• 4 ounces cream cheese, softened
• ¼ cup chopped fresh chives, plus more for garnish
• 2 cups (about 8 ounces) shredded sharp cheddar cheese
• salt and pepper to taste

Directions

• Move oven rack to middle position and preheat to 375 degrees F. Lightly spray 9x13-inch pan with nonstick cooking spray, set aside. Boil and drain noodles as per package instructions.
• Meanwhile in medium skillet over medium-high heat cook bacon until crispy, about 5-8 minutes. Remove bacon with slotted spoon to paper towel-lined plate, and drain off all but 1 tablespoon of bacon grease. Reduce heat to medium, and add onions and sauté until translucent and edges begin to brown, about 6-8 minutes.
• In large mixing bowl add mashed potatoes, cream cheese, chives, onions, half of cooked bacon, and 1 cup shredded cheese. Stir until well combined; season with salt and pepper.
• Lay 3 cooked lasagna noodles on bottom of prepared 9x13 pan followed by ⅓ potato mixture, and ⅓ cup shredded cheese. Repeat 2 more times finishing with shredded cheese. Cover pan with foil and bake 30 minutes, or until heated through and cheese is melted. Remove foil, top with remaining bacon, and bake 5 more minutes. Remove pan from oven, cool 10 minutes, then slice and serve. Garnish with additional chives.