8 oz. lasagna noodles, cooked and drained
1/2 lb. dry cottage cheese and 1 c. shredded Jack or Cheddar cheese
4 lbs. potatoes
2 lg. onions, diced
1/2 lb. butter
1 lg. onion, finely chopped

Cook and mash the potatoes. Mix with the two onions which have been sauteed in 1/4 pound butter and the 2 cheeses.

Grease a 9x15 pan. Line with 1/2 of the lasagna noodles, extending the noodles up the sides of the pan. Spread the potato mixture over the noodles. Cover with the rest of the noodles. Cover and bake for 1/2 hour.

Let stand for 15 minutes. Fry the finely chopped onion in 1/4 pound butter until golden. Pour over the pierogi and serve hot.