Pierogi Lasagna 5fix
Indulge in the ultimate comfort food fusion with this Pierogi Lasagna 5fix recipe—an easy-to-make dish that combines the flavors of traditional pierogies with the layered convenience of lasagna. Featuring creamy mashed potatoes, sharp cheddar cheese, sautéed caramelized onions, and tender lasagna noodles, this hearty casserole captures all the rich, savory goodness of a classic pierogi without the need to pinch and fold dough. With only five main ingredients and minimal prep, it’s a one-pan wonder perfect for busy weeknights or cozy family dinners. Topped with sour cream and green onions for a fresh finish, this pierogi lasagna bakes to golden perfection in just under an hour, making it a crowd-pleasing addition to your comfort food repertoire.
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Recipe Information
Ingredients
- 9 sheets Lasagna noodles
- 4 medium Potatoes
- 2 cups Sharp cheddar cheese, shredded
- 4 tablespoons Butter
- 0.5 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Onions, diced
- 1 tablespoon Olive oil
- 0.5 cup Sour cream, for serving
- 2 tablespoons Green onions, chopped, for garnish
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Cook lasagna noodles according to package instructions. Drain and set aside.
Peel and dice the potatoes into chunks. Boil in salted water for about 15 minutes, or until fork-tender. Drain the potatoes and return them to the pot.
Mash the potatoes with butter, milk, salt, and black pepper until smooth and creamy. Adjust seasonings to taste. Stir in 1 cup of shredded cheddar cheese and mix until melted. Set aside.
In a skillet, heat olive oil over medium heat. Add diced onions and sauté for 5-7 minutes, or until golden and caramelized. Remove from heat.
Assemble the lasagna: Spread a thin layer of mashed potatoes on the bottom of the baking dish. Place 3 lasagna noodles on top. Spread one-third of the mashed potato mixture over the noodles, then sprinkle with caramelized onions and 1/3 cup of shredded cheese. Repeat this layering process two more times, finishing with a layer of cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let the pierogi lasagna rest for 5 minutes before slicing and serving. Garnish with sour cream and chopped green onions, if desired.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.9 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 353 mg | 27% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 695 mg | 15% | |
*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.
