Pierogi Lasagna
Discover the ultimate comfort food fusion with this Pierogi Lasagna, a creative twist on classic Eastern European pierogies. This hearty casserole layers tender lasagna noodles with creamy mashed potatoes, rich caramelized onions, sharp cheddar cheese, and, optionally, crispy crumbled bacon, creating a dish that’s equal parts indulgent and satisfying. With just 25 minutes of prep time, this recipe is perfect for family dinners or holiday gatherings, seamlessly combining traditional flavors with the convenience of lasagna’s layered structure. Finished with a golden cheesy topping and a sprinkle of fresh parsley, this unique dish delivers all the cozy flavors you crave in an unexpected format. Perfect for potato lovers and casserole enthusiasts alike, Pierogi Lasagna is bound to become a new favorite at your table!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 4 large Potatoes (russet or Yukon gold)
- 6 tablespoons Butter
- 0.5 cups Milk
- 2 cups Shredded cheddar cheese
- 1 cup Sour cream
- 3 large Yellow onions
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 6 slices Uncooked bacon (optional)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the potatoes. Boil in a large pot of salted water for 15 minutes or until fork-tender. Drain and mash with butter, milk, salt, and pepper. Stir in 1 cup of shredded cheddar cheese and set aside.
While the potatoes cook, thinly slice the onions. Heat olive oil in a pan over medium heat. Add onions and a pinch of salt, cooking slowly until caramelized, about 20 minutes. Stir occasionally to prevent burning, then set aside.
If using bacon, cook the slices in a skillet until crispy. Drain on paper towels, then crumble into small pieces.
Cook the lasagna noodles according to package instructions. Drain the noodles and lay flat on a clean surface to prevent sticking.
Grease a 9x13-inch baking dish. Spread a thin layer of sour cream on the bottom.
Layer as follows: a single layer of lasagna noodles, a portion of mashed potatoes spread evenly, a sprinkle of caramelized onions, a light sprinkle of crumbled bacon (if using), and a small handful of shredded cheddar cheese. Repeat this layering process until all ingredients are used, finishing with a top layer of noodles and a generous sprinkle of cheddar cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.
Let the pierogi lasagna rest for 10 minutes before cutting into slices. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.9 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 313 mg | 24% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 916 mg | 19% | |
*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.
