Bacon and Potato Lasagne

    Bacon and Potato Lasagne

    Recipe Picture:Bacon and Potato Lasagne
    1

    Bacon and Potato Lasagne

    (39)
    2hours15min


    33 people made this

    Here's a lasagne a bit different from the normal meat and tomato sauce lasagne! Bacon and potatoes form the cheesy filling in this one.

    Ingredients
    Serves: 7 

    • 12 sheets lasagne
    • 2 1/2 kg potatoes
    • 4 cups (500g) grated Cheddar cheese
    • 4 cups (500g) cottage cheese
    • 2 eggs
    • salt and pepper to taste
    • 500g bacon, sliced
    • 2 onions, chopped
    • 2 tablespoons margarine

    Directions
    Preparation:1hour30min  ›  Cook:45min  ›  Ready in:2hours15min 

    1. Preheat oven to 200 degrees C.
    2. Bring a large pot of lightly salted water to a boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
    3. Roast potatoes in oven for about 1 hour. Split potatoes and scoop out middle; discard skins. Mix Cheddar cheese into potatoes. In a bowl, blend together cottage cheese, eggs, salt and pepper; set aside.
    4. Layer lasagne in a 20x30cm baking dish. Spread cottage cheese mixture over pasta. Layer pasta again and spread potato and cheese mixture to cover pasta. Smooth top.
    5. In a frypan, fry bacon until halfway cooked. Spread over top of dish. Sprinkle onions on top. Dot with margarine.
    6. Lower oven temperature to 180 degrees C and bake for 45 minutes.
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    Reviews and Ratings
    Global Ratings:
    (39)

    Reviews in English (30)

    by
    27

    I make this recipe all the time but I used mashed potatoes instead of roasted. I use bacon, and I saute a large red onion in tons of butter. I also use loads of cheese. The red onion and bacon add alot of flavor. I think the reason it was so bland was because of the roasted potatoes. Good way to use up your left over mashed potatoes from the night before!! I also do not use the eggs, cottage cheese-only the noodles, bacon,mashed potatoes, red onion and tons of butter, also to keep the top of your casserole from getting crusty-try drizzling olive oil on top before you bake it.  -  18 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    23

    This is a great basic recipe, because it leaves so much room for modifications! I used ricotta cheese instead of cottage cheese, I also just boiled and mashed my taters instead of roasting them. Cut the bacon up and crumbled it on top as opposed to layering strips across the top. I fried one red onion in butter for the top...then when it came out of the oven I scattered chopped green onions on top and drizzled sour cream on top. To me green onions and sour cream go hand in hand with perogies and bacon. The whole family loved it, even the kids wanted seconds!  -  25 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    14

    This one gets a 5 out of 5 from our family. Taste is excellent and I, like many others, boil and mash the potatoes to save time. You can do so many variances of this recipe that it never gets boring. I use DRY cottage cheese instead of regular and I use an extra egg or two. I also have used Italian sausage removed from the casing as an alternate for the bacon. This makes it super yummy and flavourful. This is a recipe that is lengthy in preparation so I usually prepare it early in the day when I have the time, and set it aside to be cooked at supper time.  -  03 Oct 2007  (Review from Allrecipes USA and Canada)

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