Food & Health

Lazy Perogy

Serving Size: 1/8 of recipe
Makes: 8 servings

Source of: Vitamin C, Calcium, Iron
Good Source of: Fibre
Excellent Source of: Potassium, Folate


lasagna noodles, cooked or oven ready
375 mL
mashed potatoes
1 1/2 cups
375 mL
great northern or pinto bean puree*
1 1/2 cups
250 mL
shredded low-fat cheddar cheese
1 cup
500 mL
cottage cheese 1% MF
2 cups
50 mL
finely chopped green onion
1/4 cup
egg, beaten
1 mL
1/4 tsp
2 mL
1/2 tsp
1 L
chopped fresh spinach
4 cups
375 mL
diced onion
1 1/2 cups
50 mL
unsalted margarine
1/4 cup
114 g
cooked and crumbled bacon
1/4 lb


PREHEAT oven to 350F (180C).

SPRAY a 9 x 13 baking dish with a non-stick vegetable spray.

IN a bowl combine potatoes, bean puree and Cheddar cheese.

IN separate bowl, combine cottage cheese, green onion, egg, salt and pepper. Add spinach and mix well.

PLACE lasagna noodles on the bottom of the baking dish. Spread bean mixture over first layer of noodles and cover with next layer of noodles. Spread cottage cheese mixture over 2nd layer of noodles. Cover with the last of the noodles.

IN a skillet, sauté onion in margarine until translucent. Remove from heat and spread over final layer of noodles.

COVER with foil and bake on middle oven rack for 1 1/4 hours.

REMOVE from oven and garnish with bacon. Bake uncovered for 5 minutes.

COOL for 10 min, covered, before serving. Enjoy

**Bean Puree: Rinse and drain a 19-ounce can of beans. Place in food processor, add ¼ 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 sides of the bowl as needed. Refrigerate or freeze unused bean puree for your next batch!

Nutrition Facts

Based on a serving of 1/8 of recipe

Energy: 425 calories
Protein: 26 g
Fat: 15 g
Saturated Fat: 4 g
Cholesterol: 45 mg
Carbohydrates: 47 g
Fibre: 5 g
Sodium: 762 mg
Potassium: 714 mg
Vitamin C: 11 mg
Folate: 95 mcg
Calcium: 162 mg
Iron: 2 mg
Calories from Fat:

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