12 lasagna noodles

1 stick vegan butter

1/2 teaspoon salt

5 onions, finely chopped (about 3 cups)

1/2 teaspoon black pepper

1 1/2 cups (6 ounces) shredded Cheddar cheese, Daiya works great here

6 cups warm seasoned mashed potatoes, store-bought or homemade

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

 

Cook lasagna noodles according to package directions; drain and set aside.

 

Meanwhile, in a large skillet over medium-high heat, melt butter. Add salt to onions and saute 8 to 10 minutes, or until lightly browned; reserve 1/2 cup sauteed onions for topping. Add remaining onions and pepper to mashed potatoes; mix well.

 

Place 3 noodles on bottom of prepared baking dish. Spread 1/3 of potato mixture over noodles. Top with cheese. Repeat layers until a total of 4 layers of noodles and 3 layers of potato mixture have been placed, ending with potato mixture on top. Top with cheese and remaining sauteed onions.

 

Cover with aluminum foil and bake 20 minutes. Remove foil and cook for another 10 or until heated through with melty cheese.