POLISH LASAGNA (Easy Pierogi) From Eugenia Drapalski

Grease a (9x13 inch) glass baking dish. Shred 1/2 lb. American cheese, 1/2 lb. Velveeta cheese and 1/2 lb. mild Cheddar cheese; set aside. Peel 10 medium potatoes; cut into sixth's or eighth's. Bring to boil in water; simmer until done. Meanwhile, chop and sauté 3 medium onions (or to taste) in one stick margarine until limp. Boil 3/4 of a 1 lb. package of lasagna noodles following package directions. Drain. To cooked potatoes, add half the onions. Don't add milk! Add cheese to hot potatoes. Mash together until cheeses are melted and place half of the remaining onions on the bottom of the pan. Layer noodles and potato mixture, beginning and ending with noodles. Top with remaining onions, cover with aluminum foil and bake at 325° for 20 minutes; just to heat through. Reheats well.
(Serves 6).

May, 1985, Menu Minder