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2 large red potatoes
12 lasagna noodles*
2 cups cottage cheese
1 egg
1/8 tsp onion salt
1 cup grated cheddar cheese
1/8 tsp onion salt
1 dash pepper
1/8 cup butter
1/2 cup chopped onion
cooking spray

• Place 2 large red potatoes in a pot and cover them with water.
• Bring it to boil.
• Reduce heat and cover.
• Cook until tender.
• Pour off the water and set potatoes aside to cool.
• Cook the noodles as directed on the package.
• Spray a large square casserole dish with cooking spray.
• Line the bottom with cooked noodles.
• In medium sized bowl combine the cottage cheese, egg and 1/8 tsp of onion salt together.
• Spread the mixture over the noodles.
• Cover with another layer of noodles.
• Peel the potatoes and chop into small cubes.
• Mash with a potato masher.
• Add the grated cheddar cheese 1/8 tsp of onion salt and pepper.
• Combine well.
• Spread the potato mixture over the noodles.
• Cover with another layer of noodles.
• Melt the butter in frying pan.
• Add the onions and sauté until soft.
• Pour over the noodles.
• Cover.
• Bake for 30 minutes in a preheated 350F oven.
• Let stand for 10 minutes before cutting.

Serves 9

*I prefer homemade noodles over store bought.

Note: There are many versions of this recipe floating around with much too much salt and butter. Fat free cottage cheese works here just as well as regular cottage cheese and adding more than 1/8 cup of butter will just make the casserole swim in butter. Placed in the fridge overnight will help the noodles to absorb all that 1+ cup butter, but just think where all that butterfat ultimately ends up – in the arteries.



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