Dairy Free Poor Man's Pierogies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
10 oz whole wheat lasagna noodles, precooked5 lbs yukon gold potatoes, cubed with skin on6 tbs vegan butter spread1 cup chicken broth4 medium onions, sliced4 cloves garlic, chopped1/2 tsp black pepper1 tsp seasoning salt1 lb bacon, chopped10 oz follow your heart vegan gourmet cheddar, shredded5 oz follow your heart vegan gourmet mozzarella, shredded
In a skillet cook the chopped bacon until crisp.
Using a slotted spoon so that most of the renderings remain in the skillet transfer the bacon to a plate lined with paper towel to drain.
In the same skillet saute the onions and garlic until caramelized.
Boil the potatoes.
Mash the potatoes with the vegan butter spread, seasoning salt, black pepper, and chicken broth.
Once mostly mashed add in 1/2 of the shredded cheeses.
In a 9 x 13 baking pan lightly sprayed with cooking spray begin layering.
Start by laying down a layer of lasagna noodles.
Next add a layer of mashed potatoes (about 1/3 of the mixture).
Then add a layer of sauted onions (about 1/3 of the mixture).
Then sprinkle on a layer of the bacon (about 1/3).
Top that with a layer of the shredded cheeses (about 1/4).
Add another layer of the lasagna noodles and continue as above ending with a layer of lasagna noodles topped with cheese.
Bake at 350 for 30 to 45 minutes or until the cheese is melted and the casserole is hot and bubbly on the edges.
Makes 24 servings (I cut the pan into 3 long rows then cut each row across into 8 pieces).
Number of Servings: 24
Recipe submitted by SparkPeople user SLCOLMAN.
Using a slotted spoon so that most of the renderings remain in the skillet transfer the bacon to a plate lined with paper towel to drain.
In the same skillet saute the onions and garlic until caramelized.
Boil the potatoes.
Mash the potatoes with the vegan butter spread, seasoning salt, black pepper, and chicken broth.
Once mostly mashed add in 1/2 of the shredded cheeses.
In a 9 x 13 baking pan lightly sprayed with cooking spray begin layering.
Start by laying down a layer of lasagna noodles.
Next add a layer of mashed potatoes (about 1/3 of the mixture).
Then add a layer of sauted onions (about 1/3 of the mixture).
Then sprinkle on a layer of the bacon (about 1/3).
Top that with a layer of the shredded cheeses (about 1/4).
Add another layer of the lasagna noodles and continue as above ending with a layer of lasagna noodles topped with cheese.
Bake at 350 for 30 to 45 minutes or until the cheese is melted and the casserole is hot and bubbly on the edges.
Makes 24 servings (I cut the pan into 3 long rows then cut each row across into 8 pieces).
Number of Servings: 24
Recipe submitted by SparkPeople user SLCOLMAN.
Nutritional Info Amount Per Serving
- Calories: 271.5
- Total Fat: 14.4 g
- Cholesterol: 15.9 mg
- Sodium: 521.1 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 4.2 g
- Protein: 10.4 g
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