Two of my favorite words when it comes to eating are comfort food. Comfort food is different for everyone, but almost every single person I know has something that they eat when they are feeling under the weather or having a bad day. To me, comfort food is food that is white- white pasta, mashed potatoes, bread, etc.
Last week I ran across a recipe for pierogi lasagna. Wait, you mean combine pasta AND mashed potatoes?!? I thought this was the best idea I have ever seen. I was a little worried about how many weight watchers points it would be, but with a few slight changes that didn’t affect the taste too much, I came up with a great and point-friendly version. All I really did was use low-fat versions of the dairy, which I am normall not a huge fan of but don't mind in cooked foods, and the big help was swapping out 1/2 of the potatoes for cauliflower.
In the future, I might add bacon to give it that little extra something. And because bacon makes everything better!
Pierogi Lasagna (10 servings, 10 points per serving)
Inspired by Omnomicon
1 pound no cook lasagna noodles
¼ cup reduced-fat sour cream
½ cup skim milk
2 cups low-fat cheddar cheese, shredded
2 pounds potatoes
1 head cauliflower
½ cup butter
1 onion, sliced
Preheat oven to 350 degrees. Cut potatoes into a one inch dice and cut up the head of cauliflower, discarding the core. Put in a pot and cover with water. Bring to a boil and cook until everything is tender. Drain potatoes and cauliflower.
In a bowl, mash potatoes and cauliflower with milk and sour cream however you prefer. Since there were a lot, I did it in a stand mixer. Stir in cheddar cheese and season with salt and pepper.
In a non-stick pan, melt the butter and sauté the onion until translucent.
Take a 13x9 casserole dish, and spread a light layer of oniony butter on the bottom. Put one layer of pasta noodles. Spread with a little more butter. Spread ¼ of the mashed potatoes. Top with more noodles, then onion butter, then potatoes until you run out of pasta. My top layer was mashed potato covered with buttery onions.
Bake for 20-30 minutes.
I don’t have any pictures because it pretty much looks like a white brick. But the taste is awesome!