A comforting and hearty casserole combining layers of noodles, cheesy mashed potatoes, and sautéed onions.
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
To prevent the noodles from sticking together, drizzle a bit of olive oil over them after draining.
Peel and boil the potatoes until tender. Mash them with salt, pepper, and half of the shredded cheddar cheese.
For a creamier texture, add a splash of milk or cream while mashing the potatoes.
In a bowl, mix the ricotta cheese and egg until smooth. Set aside.
Ensure the egg is fully incorporated into the ricotta for an even texture.
Layer a third of the noodles in the bottom of the baking dish. Spread half of the ricotta mixture over the noodles, followed by half of the mashed potatoes. Repeat the layers, ending with a final layer of noodles.
Press each layer gently to ensure even distribution and compactness.
Sauté the onions in butter until golden and soft. Spread them evenly over the top layer of noodles.
Cook the onions on low heat to bring out their natural sweetness.
Sprinkle the remaining cheddar cheese over the onions. Cover the dish with foil and bake at 350°F for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese.
For a crispy cheese topping, broil the casserole for the last 2 minutes of baking.
Let the casserole rest for 10 minutes before slicing and serving. Enjoy with a dollop of sour cream if desired.
Allowing the casserole to rest helps it set, making it easier to slice.
