This family-sized dish has all the best ingredients of perogies, with the healthy additions of pureed beans and spinach.
Lazy perogy recipe
To make bean puree, rinse and drain a 540-ml (19-oz) can of beans. Place in a food processor, add 50 ml (1/4 cup) hot water and puree until the mixture is very smooth, adding more water in small amounts to reach desired consistency (similar to baby food), about 5 minutes. Scrape down the sides of the bowl as needed. Refrigerate or freeze unused bean puree for your next batch.
- 375 ml (1 1/2 cups) mashed potatoes
- 375 ml (1 1/2 cups) great northern or pinto bean puree
- 250 ml (1 cup) shredded low-fat cheddar cheese
- 500 ml (2 cups) cottage cheese (1 per cent MF)
- 50 ml (1/4 cup) finely chopped green onion
- 1 egg, beaten
- 1 ml (1/4 tsp) salt
- 2 ml (1/2 tsp) pepper
- 1 l (4 cups) chopped fresh spinach
- 9 lasagna noodles, cooked or oven-ready
- 375 ml (1 1/2 cups) diced onion
- 50 ml (1/4 cup) unsalted margarine
- 125 g (1/4 lb) cooked and crumbled bacon
Heat oven to 180 C (350 F). Spray a 33-by-23-cm (13-by-9-inch) baking dish with non-stick vegetable spray.
In a bowl, combine potatoes, bean puree and cheddar cheese.
In a separate bowl, combine cottage cheese, green onion, egg, salt and pepper. Add spinach and mix well.
Place 3 lasagna noodles on bottom of baking dish. Spread bean-potato mixture over first layer of noodles and cover with 3 more noodles. Spread cottage cheese/spinach mixture over second layer of noodles. Cover with remaining noodles.
In a skillet, saute onion in margarine until translucent. Remove from heat and spread over top layer of noodles.
Cover with foil and bake on middle oven rack for 1 hour and 15 minutes.
Remove from oven and garnish with bacon. Bake uncovered for 5 minutes. Then remove from oven, cover and let cool for 10 minutes before serving.
Makes 8 servings.
Source: Pulse Canada (www.pulsecanada.com)
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