1 large vidalia onion, either sliced thinly or diced medium
2 TBS. butter
9 lasagna noodles, cooked al dente
3 c. smashed potatoes (I cheat and use a bag of pre-smashed potatoes - Yoder's brand)
handful of fresh, snipped chives*
1 c. sour cream*
2 c. shredded cheese (I'll usually use 1 c. swiss and 1 c. sharp cheddar)
1 package of Keilbasa sausage, sliced on the diagonal* (I use Hilshire Farms)
1 TBS. butter
Preheat oven to 375º F. Butter a 8" x 8" baking dish - I usually use a glass Pyrex.
Saute the onions in 2 TBS. of butter until lightly browned and carmelized.
I like to buy the regular smashed potatoes and then in a med. saucepan I heat them and add the sour cream and chives. This is optional. You could add the potatoes cold or buy the flavored kind or smash your own - do whatever you feel is best.
Place 3 lasagna noodles in the bottom of your baking dish and then spread about 1 c. of the smashed potatoes on top. Sprinkle potatoes with 1/2 the onions.
Next layer is the cheese, I usually do a small handful of each flavor (making sure to reserve some for the top).
Top with the sliced keilbasa, if you are using.
Then start your layers again; noodles, potatoes, onions, cheese, sausage. Top with last 3 lasagna noodles and the remaining cheeses. Slice off excess lasagna noodle so that it's flush with the top of the dish. If you don't, the excess noodles will burn. Dot the top with 1 TBS. butter and bake, uncovered for 45-60 minutes, or until golden and bubbly.
Let sit for about 5-10 minutes so it will set up and make for easier cutting.