9uncooked lasagna noodlesnormal NOT no boiled noodles
8medium baking potatoes peeled and cut into 1 inch chunks
1/4cupmilk
1/4cupof butter
2cupshredded old Cheddar cheese
1teaspoonsalt
1teaspoonpepper
3onions chopped
1tablespoonbutter
2cupslow fat ricotta cheese
1/2teaspoononion salt
1poundbacon
Instructions
Cook the lasagna noodles according to the package instructions. Drain, rinse under cold water and set aside.
Grease the inside of a large crockpot.
Peel and dice the potatoes. Place in a large pot of water, bring to a boil and then cook until they fall apart when pierced with a fork.
Drain the potatoes and place in a large bowl.
Mash in the butter, salt, pepper and milk, and continue mashing the potatoes until smooth. Mix in the shredded Cheddar cheese
Stir 1/2 tsp onion salt into the ricotta cheese and set aside.
Place the bacon on a large foil lined cookie sheet and bake in a 350 degree oven for 20 minutes, until cooked but still soft (or cook in a pan on the stovetop).
Slice the three onions and fry in a pan with the tablespoon of butter until soft.
Cut the bacon with kitchen shears or cut it into smaller pieces with a knife.
Place 3 lasagna noodles onto the bottom of the crockpot.
Spread one cup of ricotta cheese on top of the noodles.
Spread 1/3 of the potato cheese mixture on top of the ricotta.
Spread one third of the bacon and one third of the onions on top of the potatoes.
Place another three noodles on top and repeat layer.
For the last layer, place the final three noodles on top, then potatoes and then bacon and onions, no ricotta cheese.