Ingredients

The following ingredients have 12 Servings
  • 12 lasagna noodles (cooked and cooled (I cool mine by running under cold water))
  • 3 cups leftover mashed potatoes (mine were seasoned with herbs and garlic)
  • 5-6 slices bacon (cooked and crumbled)
  • 2 cups cheddar cheese
  • 1 tbsp melted butter
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • additional cheese (bacon, chopped green onions, sour cream)

Instruction

  • Preheat oven to 375 degrees F.
  • Lay lasagna noodles out on a clean, lint free kitchen towel.
  • Spread each noodle with about ¼ cup mashed potatoes. Sprinkle each with cheese and bacon.
  • Roll up and place in a greased 9x13" pan. Brush with melted butter to keep from getting dry (and to help with browning when broiling if desired.)
  • Bake 20-25 minute until heated through.
  • Meanwhile, make your beschamel sauce. Melt butter in a medium pan. Whisk in flour. Cook 1 minute.
  • Whisk in 1 cup milk, cooking over medium heat until thickened. Whisk in remaining milk, stirring and cooking until thickened. Serve over perogy rolls with optional garnish.