Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 15 lasagna noodles
- 2 eggs
- 2 cups cheddar cheese (shredded)
- 2 cups mashed potatoes
- pepper, to taste
- garlic salt, to taste
- onion powder, to taste
- 1 cup butter
- 1 onion, chopped
- sour cream
- =
Directions
Cook lasagna noodles and drain.
Line bottom of 9x13 pan with a single layer of noodles.
In bowl mix mashed potatoes, cheese, egg, and spices.
Spread half over noodles.
Cover with another layer of noodles, then potato mixture.
Melt butter or margarine in fry pan, saute onion until clear and soft.
Pour over noodles.
Cover with foil.
Bake 30 minutes in 350F oven.
Let stand 10 minutes before cutting.
Serve with sour cream.