Yield: 6-8 servings
Prep: 20 minutes
Bake: 50 minutes

Growing up we called this Polish Lasagna, it was a recipe that was introduced to us later in our childhood and to this day I’m still upset that I was not eating all this potatoey goodness after all my dental surgeries! Blast you M and P for not discovering this sooner! Yes, I was shaking my fist while typing that line…. Now that I got that out of the way let’s chat about this super easy, super quick and super delicious recipe. This is a great way to use up those leftover mashed potatoes that have been chillin in the frig, if you don’t have leftover, do what you have to do to get some m.pots because you don’t want to forget about this perfect way to use up Thanksgiving leftovers! Here are a few more pointers…

*Make sure you warm up your taters-they will spread much easier

*Swiss cheese can release a good amount of fat- if your lasagna is too greasy after you melt that top layer of cheese simply use a paper towel to gently absorb some of the liquid.

*The milk seems weird, but it is necessary to cook the noodles.

*Have fun with the toppings, put out as much variety as you can and watch the kiddo’s/kids at heart culinary artistry come to life!! This recipe is super versatile and can be topped with anything from sausage to roasted veggies (my fave is sour cream and chives!)


  • 3 cups mashed potatoes
  • 4 cups sliced sweet onions (2 medium onions)
  • 6 oz swiss cheese
  • 6 oz monterey jack cheese
  • 8 No Boil lasagna noodles
  • 2 tablespoons butter
  • 3 tablespoons water
  • 1/2 cup milk
  • Toppings of choice-sour cream, chives, bacon, crumbled sausage, roasted veggies-your pick-go crazy!


  • Thinly slice onions and cook over medium-low heat with butter and water until onions become translucent.
  • While onions are cooking shred cheese and combine both cheeses together, place aside until your ready to prepare lasagna.
  • Butter an 8×8 casserole dish and pour 1/4 cup milk on the bottom of pan. Break lasagna noodles in half and place 4 halves on the bottom of dish.
  • Spread 1 cup reheated mashed potatoes over noodles followed by 1/3 cup cooked onions and 1/3 cup cheese blend. Repeat 2 more times finishing with noodles to cover the last layer of cheese. Top with the other 1/4 cup milk.
  • Cover with foil and bake for 4o minutes at 375 degrees. Remove foil and top with rest of the cheese, bake for another 10 minutes or until cheese is bubbly and golden brown.
  • Allow your potato lasagna to rest for 10 minutes, top with your favorite toppings and serve.

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