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!)