Crock-Pot Cheesy Pierogi Lasagne

Okay, this is not really lunch - but it could be - it makes yummy leftovers!  :)

So good to come home to! This savoury casserole's layers of pasta, potatoes & cheese are reminiscent of pierogies, mmm. It goes great with polish sausage - or with breakfast sausage - you can make it the night before to wake up to :)

Ingredients:
	6-12 potatoes, peeled & quartered Pasta - I like farfalle because it has the wiggly edges like lasagne noodles 1 lb shredded cheese(s) of choice 1 cup milk (or cream) 1 lb butter, divided 1-2 onions, chopped
Suggested potato add-ins:	more shredded cheese, minced garlic, grated parmesan, bacon bits, sour cream, herbs of choice, salt & pepper

Directions: 

1 - Boil potatoes & pasta. 

2 - While they cook, sautée onions in ½ lb butter, until golden, and set aside.

3 - Drain & rinse pasta, set aside. 

4 - Drain potatoes, mash with milk (or cream) and remaining ½ lb butter. 

5 - If desired, add other potato add-ins of choice. I add minced garlic, salt & pepper, grated parmesan and a handful of shredded sharp cheddar.

6 - Beginning with pasta, layer ingredients in crock-pot. You can also layer more potato add-ins if desired - I threw in some Tastefully Simple soy bacon bits atop each layer of potatoes.

7 - Finish with a layer of cheese. A sprinkling of grated parmesan is good too :)

8 - Top with the sautéed onions & butter.

9 - Cover and cook on low all day or on high if you tend to start late, like me :)

10 - Done when the cheese & onion topping is hot & bubbly!

Bon Apétit!

Oven Option  

Layer ingredients in deep dish lasagne pan or casserole dish, lightly sprayed with cooking oil. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until top is as browned as you like  :) - OR - Refrigerate until ready to bake. Cover with foil. (To prevent sticking, spray foil with cooking spray, or make sure it does not touch the cheese.)  Bake at 375 degrees F (190 degrees C) for about 30 minutes, remove foil, and bake an additional 15-30 minutes.

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