This family-sized dish has all the best ingredients of perogies, with the healthy additions of pureed beans and spinach.

Lazy perogy recipe

To make bean puree, rinse and drain a 540-ml (19-oz) can of beans. Place in a food processor, add 50 ml (1/4 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 the sides of the bowl as needed. Refrigerate or freeze unused bean puree for your next batch.

375 ml (1 1/2 cups) mashed potatoes375 ml (1 1/2 cups) great northern or pinto bean puree250 ml (1 cup) shredded low-fat cheddar cheese500 ml (2 cups) cottage cheese (1 per cent MF)50 ml (1/4 cup) finely chopped green onion1 egg, beaten1 ml (1/4 tsp) salt2 ml (1/2 tsp) pepper1 l (4 cups) chopped fresh spinach9 lasagna noodles, cooked or oven-ready375 ml (1 1/2 cups) diced onion50 ml (1/4 cup) unsalted margarine125 g (1/4 lb) cooked and crumbled bacon
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Heat oven to 180 C (350 F). Spray a 33-by-23-cm (13-by-9-inch) baking dish with non-stick vegetable spray.

In a bowl, combine potatoes, bean puree and cheddar cheese.

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

Place 3 lasagna noodles on bottom of baking dish. Spread bean-potato mixture over first layer of noodles and cover with 3 more noodles. Spread cottage cheese/spinach mixture over second layer of noodles. Cover with remaining noodles.

In a skillet, saute onion in margarine until translucent. Remove from heat and spread over top layer of noodles.

Cover with foil and bake on middle oven rack for 1 hour and 15 minutes.

Remove from oven and garnish with bacon. Bake uncovered for 5 minutes. Then remove from oven, cover and let cool for 10 minutes before serving.

Makes 8 servings.

Source: Pulse Canada (苏州纹眉学校pulsecanada苏州纹眉学校)

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