Russian Lasagne

This is a regular hot special entree where I work, and I have to say it's pretty popular.

What is it, you ask? I like to call it Death on a Plate. But, a less sarcastic response would be that it is layers of lasagne noodles, mashed potato, bacon, onion, and cottage cheese, topped with more cheese. And it probably has lots of butter in it, too.

I say "probably", because I cannot share the recipe with you. I might not be so appreciated at work anymore (similarly, I cannot share with you the recipe for the best ever borsht, which I make on a regular basis - sorry!). I have never actually made this myself, but, if you've read my previous posts on lasagne-making (here and here) you'll see that lasagne is actually a simple meal to prepare, and that this Russian version, which we describe to customers as "a perogie in lasagne form," is a good example of thinking outside of the box. (And speaking of boxes...Hint, hint: you can't use oven-ready lasagne noodles, OK?)

We divide a 9x13 pan into 12 portions. Trust me, you don't need a big helping of this stuff because it is very, very rich. The picture is of the piece I brought home for my dinner, and I could barely finish it. Usually, I'm not a fan of anything with mashed potatoes in it, but this is an instance in which the addition of bacon will make me eat just about anything.

Please - try this at home, and let me know how it goes.