This month we travel to Poland and give a new twist to a time-honored national dish. Comfort foot at it's best!!!
2 cups uncooked mini lasagna noodles, rinsed and drained* 1 1/2 cups chopped onion 2 cups boiling water 1 2/3 cups instant potato flakes 3/4 cup Land O Lakes no fat sour cream* 1 1/2 cups (6 oz) shredded Kraft reduced fat Cheddar cheese
Preheat oven to 350 degrees. Spray an 8 by 8 inch baking dish with butter flavored cooking spray. Evenly arrange half of noodles in prepared baking fish. In a large skillet sprayed with butter flavored cooking spray, sauté onion for 6 to 8 minutes. Meanwhile, ina large saucepan, combine boiling water and potato flakes. Mix well using a fork. Fold in 1/4 cup sour cream. Add Cheddar cheese. Mix well to combine. Evenly spread potato mixture over noodles. Layer remaining 1 cup noodles over potato mixture. Top with onion. Cover and bake for 30 minutes. Uncover and continue baking for 15 minutes. Place on a wire rack and let set for 5 minutes. Divide into 6 servings. When serving, top each piece with 1 tablespoon sour cream.
Serves 6 - Each serving equals: HE: 1 1/2 Br, 1 1/2 Br, 1/2 Ve, 1/4 Sl, 10 OC 193 Calories, 5 gm Fa, 11 gm Pr, 26 gm Ca, 287 mg So, 237 mg Cl, 1 gm Fi Diabetic: 2 S, 1/2 Ve
HINT: 1 3/4 cups uncooked lasagna noodles usually cooks to about 2 cups.
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