One of my favorite family recipes growing up was my Nana’s Pierogies! If you’ve never had Pierogies before, they are delicious moon shaped dumplings filled with perfectly seasoned mashed potatoes and cheddar cheese. You serve them hot with butter, sauteed onions and sour cream. We like to add bacon bits, too! They’re the perfect comfort food, but can also be time consuming to make.
This Pierogi lasagna recipe is my favorite version, because it’s a little on the lazy side preparation-wise, but definitely not short on flavor! Give it a try (you won’t be disappointed!)
It was discovered by 12 Tomatoes that regular lasagna noodles can be used instead of making the dough and hand-forming each dumpling. The noodles provide a very similar taste and texture, with a whole lot less work! This lasagna is so easy to make and is the epitome of comfort food.
Pierogi Lasagna – 12 Tomatoes
What you need:
12 lasagna noodles
6 cups of mashed potatoes (seasoned with salt and pepper to taste)
2 yellow onions, chopped
2 cups sharp cheddar cheese, grated
1/2 cup of butter (1 stick)
dollop of sour cream
Preheat oven to 375 degrees and grease a 9 x 13 casserole dish with butter.
Boil lasagna noodles until al dente. Set aside.
In a skillet, saute onions and butter with a dash of salt and pepper to taste
Place 4 lasagna noodles in an even layer on bottom of casserole dish. Layer half of total mashed potatoes on top of noodles, followed by half of sauteed onion mixture, and ½ cup of cheese.
Repeat with another layer of lasagna noodles, remaining mashed potatoes, sauteed onions and ½ cup cheese.
Top it off with remaining 4 lasagna noodles and the rest of the cheese.
Bake for 30 minutes (covered with foil) or until hot and bubbly. Serve hot and garnish with sour cream and bacon bits (optional)
Recipe adapted from 12tomatoes.com
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