12lasagna noodlescooked and cooled (I cool mine by running under cold water)
3cupsleftover mashed potatoesmine were seasoned with herbs and garlic
5-6slicesbaconcooked and crumbled
2cupscheddar cheese
1tbspmelted butter
For the Beschamel sauce
1/4cupbutter
1/4cupflour
2cupsmilk
Garnish -- optional
additional cheesebacon, chopped green onions, sour cream
Instructions
Preheat oven to 375 degrees F.
Lay lasagna noodles out on a clean, lint free kitchen towel.
Spread each noodle with about ¼ cup mashed potatoes. Sprinkle each with cheese and bacon.
Roll up and place in a greased 9x13" pan. Brush with melted butter to keep from getting dry (and to help with browning when broiling if desired.)
Bake 20-25 minute until heated through.
Meanwhile, make your beschamel sauce. Melt butter in a medium pan. Whisk in flour. Cook 1 minute.
Whisk in 1 cup milk, cooking over medium heat until thickened. Whisk in remaining milk, stirring and cooking until thickened. Serve over perogy rolls with optional garnish.