Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 perogy rolls
Ingredients
- For the perogy rolls
- 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 For the Beschamel sauce
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk Garnish -- optional
- additional cheese, bacon, chopped green onions, sour cream
Instructions
- Preheat oven to 375 degrees F.
- Lay lasagna noodles out on a clean, lint free kitchen towel.
- Spread each noodle with about 1/4 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.