Lazy man's perogies are my husband's comfort food and he asks for this dish more often than anything else. It is easy to make and is great reheated so I make a big enough pan to last several meals.
I am so happy that I can buy good gluten free lasagna noodles that no one can tell the difference from the regular wheat ones. I buy the Tinkyada brand readily found in most grocery stores.
I never measure ingredients for this, so I paid a little extra attention last time I made it so I could post a more accurate recipe. (you can make this any size pan you wish, just adjust the ingredient amounts)
You need ... for a 9 x 12 inch baking dish
- box of lasagna noodles
- one large container of creamed cottage cheese
- one egg yolk
- 'ready to eat' farmer sausage (optional)
- I don't pre-cook my lasagna noodles - you can if you like.
- Place sliced sausage on bottom of baking dish. Cover with noodles - note which way you lay them.
- Mix 1 egg yolk into the cottage cheese and 1/2 teaspoon of salt. Spread over noodle layer.
- Top with another layer of noodles laying them crosswise from first layer.
- Make gravy (see recipe below) and spread over top of second layer of noodles
- Cover loosely with a sheet of tin foil and bake for about 40 minutes at 350 degrees F.
- Remove from oven and let it sit for a few minutes before serving .
- 2 tablespoons butter
- 1/2 medium sized onion finely chopped
- 1/2 teaspoon of salt
- 1/4 teaspoon pepper
- 2 cups of half and half
- 1 tablespoon potato starch
- Cook chopped onion in butter in saucepan on stove element, until onions begin to golden.
- Mix potato starch with half-and-half and salt and pepper - add to chopped onion
- Cook, stirring, until it thickens
- Remove from heat and pour over the top layer of lasagna noodles.