Lasagna Pierogi
Take your taste buds on a culinary adventure with this clever fusion of two comfort-food classics: Lasagna Pierogi! Combining the hearty layers of lasagna with the tender, doughy goodness of pierogi, this recipe offers a delightful twist that’s perfect for family dinners or unique potluck contributions. Made from scratch with a rich, cheesy filling of ricotta, mozzarella, and Parmesan, alongside a savory blend of seasoned ground beef and Italian sausage, these pillowy dumplings are boiled, then baked to golden perfection under a blanket of melted mozzarella. The marinara sauce and fresh parsley add a burst of Italian-inspired flavor to every bite. With a prep and cook time of just over an hour, this crowd-pleasing dish brings a fun and unexpected spin to traditional comfort food that’s sure to impress.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 pieces Large eggs
- 1 cup Sour cream
- 4 tablespoons Unsalted butter (melted)
- 1 cup Ricotta cheese
- 1.5 cups Mozzarella cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 1 pound Ground beef
- 0.5 pound Italian sausage (casings removed)
- 1 medium Onion (diced)
- 3 pieces Garlic cloves (minced)
- 2 cups Marinara sauce
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 0.25 cup Water
Instructions
In a large mixing bowl, combine the flour and a pinch of salt. Create a well in the center and add the eggs, sour cream, melted butter, and water. Mix until a dough forms.
Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a kitchen towel and let rest while you prepare the filling.
Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for an additional 1 minute.
Add the ground beef and Italian sausage to the skillet. Cook until browned, breaking it up as it cooks, about 8-10 minutes. Season with salt and pepper.
Stir in the marinara sauce and simmer for 5 minutes. Remove from heat and let the mixture cool slightly.
In a separate bowl, mix together the ricotta cheese, 1 cup of mozzarella, Parmesan, and chopped parsley. Set the cheese mixture aside.
Divide the dough into two portions and roll each portion out to about 1/8-inch thickness. Use a 3-inch round cutter to cut out circles.
Place a small spoonful of the meat mixture and a small spoonful of the cheese mixture in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, and crimp with a fork for extra security.
Bring a large pot of salted water to a boil. Working in batches, drop the pierogi into the water and cook until they float to the surface, about 3-4 minutes. Remove using a slotted spoon.
Preheat the oven to 375°F (190°C). Arrange the cooked pierogi in a baking dish and sprinkle with the remaining 0.5 cup of mozzarella cheese.
Bake in the oven until the cheese is melted and bubbly, about 10 minutes.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
5720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.5 g | 462% | |
| Saturated Fat | 178.1 g | 890% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1449 mg | 483% | |
| Sodium | 8538 mg | 371% | |
| Total Carbohydrate | 355.6 g | 129% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 34.0 g | ||
| Protein | 279.9 g | 560% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 3779 mg | 291% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 2909 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
