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Pierogi Lasagna

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Yes, it’s true. Tall & Handsome and I are still on a pierogi quest. It all started back a couple of years ago when he came home with three bags of frozen pierogis in a variety of flavors. I kind of chronicled the whole sad tale in this post Pierogi Style Baked Potatoes – A Fairy Tale. Rest assured there isn’t an opioid epidemic in this house, there’s a “lack of piergoi” epidemic here.

And, now we’ve discovered this – Pierogi Lasagna. We may even stopped searching for pierogis after preparing this. Just like traditional pierogis, this recipe is flexible. You can add your favorite ingredient or take away. Traditionally pierogis can be made with kraut, meat, onion, cheese, cabbage – the list goes on. And, you can make dessert pierogis, too.

For this recipe all you need is lasagna pasta, 6 cups of your favorite mashed potatoes, onions, garlic and cheese. I’ve got a great bag of sweet red onions, so my onions are red and are reflected so in the photo. We served this with low-fat sour cream. Hmmm!

Also, this is an economical dish. Delicious and economical – that checks off two boxes at once.

T & H had added this to his “make again”list and two thumbs up list.

Pierogi Lasagna

12 lasagna pasta, cooked according to directions

6 cups of mashed potatoes

3 sweet onions, thinly sliced

2 tablespoons minced garlic

2-1/2 cups grated cheddar cheese

3 tablespoons extra virgin olive oil

2 tablespoons butter

1 teaspoon kosher salt

1/2 teaspoon  ground black pepper

cooking spray

  1. Preheat oven to 375 degrees.
  2. Cook lasagna according to package directions. Drain. Drape each piece over the side of the pan to prevent them sticking together.
  3. If you don’t already have leftover mashed potatoes, make 6 cups mashed potatoes and set aside.
  4. Prepare a 13 x 9 baking dish with cooking spray.
  5. Peel the onions and cut in half. Then thinly slice each half. Your onion slices with look like thin half moons. Mince your garlic.
  6. Add the olive oil and butter to a large skillet and heat until the butter melts. Stir to combine. Add onions and garlic and saute on medium until onions are tender.
  7. Layer 4 pieces of lasagna pasta in the bottom of the prepared pan. Add 1/2 of the mashed potatoes, 1/2 of the onion-garlic mixture and 1/2 cup of grate cheddar. Spread evenly.
  8. Next, add 4 more pieces of lasagna pasta. Add the remaining mashed potatoes, the remaining onion-garlic mixture and 1/2 cup grated cheddar.
  9. Layer the last 4 pieces of lasagna pasta and cover with 1-1/2 cup cheddar cheese.
  10. Cover with foil and bake for 30 minutes or until hot and bubbly. Remove foil during the last 5 minutes of baking to allow top to brown.

© 2017 Beverly Hicks Burch All Rights Reserved.

© 2017 Beverly Hicks Burch Pierogi Lasagna

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