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- For the Lasagna:
- 12 Lasagna Noodles (3/4 of a box)
- 2 lbs russet potatoes, peeled cut into large chunks
- kosher salt & freshly ground black pepper, to taste
- 1 cup hot heavy cream
- 8 tablespoons (1 stick) cold butter, cubed
- 1 tablespoon olive oil
- 1 lb bacon, chopped
- 2 large yellow onions, thinly sliced
- 1 1/2 cups gruyere cheese, shredded
- 1 1/2 cups farmer's cheese, shredded
- sour cream
- chives, finely chopped
- parsley, chopped
- Put Lasagna Noodles in a large pot and cover with water. Bring to a boil. Season water generously with salt. Cook until tender. With a pair of thongs, remove noodles to a colander to drain reserving cooking liquid.
- Add potatoes to same pot and bring to a boil. Season water generously with salt. Reduce heat to maintain a simmer and cook until a knife easily pierces potatoes. Drain and return potatoes to same pot. Mash, slowly mixing in hot cream and cold butter. Season with salt and pepper to taste and set aside.
- Warm olive oil in a large skillet over medium-high heat. Cook bacon until crisp. Transfer to a paper towel lined plate with a slotted spoon and allow to drain and cool.
- Reduce heat to medium, toss onions into pan, and coat with bacon fat. Season with salt and pepper. Cook, stirring frequently, until onions are caramelized and sweet, about 20 minutes. Let cool.
- Butter a 9"x13" casserole dish. Preheat oven to 350 °F.
- Have mashed potatoes, crisp bacon, caramelized onions, pasta strips, and cheeses ready on a work surface. Arrange 1 layer of lasagna noodles on bottom of buttered casserole dish, slightly overlapping edges of strips.
- Spread a 1/2 inch layer of potatoes on top of dough. Top with some caramelized onions, bacon, and a sprinkling of both Gruyere and farmer's cheese. Repeat layers to use remaining ingredients. Finish with dough on top, followed by Gruyere and farmer's cheese. Season top with pepper.
- Cook until the lasagna is bubbly and cheese on top is golden brown, about 30 minutes. Let rest 15 to 20 minutes before serving. Serve with a dollop of sour cream and a sprinkle of chives for garnish.