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STUFFED NOODLES




Source of Recipe


www

Serves 8

1 package lasagna Noodles or 12 lasagne noodles
2-4 tablespoons oil or less
4 large onions, diced
6 large potatoes, peeled and set in cold water.
black pepper to taste about
1/2 cup stock or broth
1 lb cheese of your choice
1/2 pound bacon, cook to crisp and crumbled
garlic powder (opt)

Preheat oven to 350 degrees. Cut peeled potatoes into quarters.and
sit in cold water in dish or pan you will use later to mash them.
when ready to put potatoes in boiling water, discard cold water
they were sitting in. Boil potatoes until tender in large soup pot
or pasta pot with strainer. When potatoes are done, strain and
reserve water and remove potatoes to dish or bowl large enough to
mash them. Add lasagna noodles to the same water and cook as directed
on the package. Saute onions until tender. Cut cheese into small
cubes. After potatoes are cooked and mashed, add pepper to broth
and add broth into potatoes and mix well. Add in cheese and crumbled
bacon and mix in well. Grease well or oil a 9 x 13 inch pan. Layer
with 4 lasagne noodles. Spread 1/3 the onions on top of the noodles.
Spread 1/3 of mashed potato mixture on top of onions.Sprinkle on
some garlic powser if desired. Repeat layers. then spread remaining
potatoes and onions on top.. Top with parmesan cheese . Cover with
foil or with cover that comes with pan and bake in a 350 degree
oven for 30 minutes. Remove cover and bake another 10 minutes.
Let it semi cool and cut into squares. Squares reheat well in
microwave or oven.

Note: Stir fry in tablespoons of water till onion is limp, if you
want to avoid the oil or fat.

Serve with sauce or gravy. You can also add gravy or sauce to
stuffed noodles during the last 10 minutes.

Add chopped cooked vegetables to the mashed potatoes instead of
the bacon or with the bacon. I find cooked chopped spinach or cooked
green peas. works well.

Serve with garlic bread and a salad of cucumber, shredded lettuce,
chopped olives, chopped raw broccoli, and walnuts with Italian
dressing.