Turn your leftover mashed potatoes into a cheesy, caramelized onion-packed masterpiece with this easy pierogi lasagna. It’s the ultimate “lazy” shortcut to Slavic comfort food!
You guys all know that I love making vareniki, and this pierogi lasagna is my quick take on a classic recipe that feels like home to me. It has all the cozy potato and cheese flavors of traditional vareniki, but with way less effort — and it truly hits the spot every single time. I love serving it with a generous spoonful of sour cream because, you know… I’m Slavic and we put sour cream on everything. And a little fresh dill on top? Absolute perfection.
Pierogi Lasagna Video
How To Make Pierogi Lasagna
If you’ve ever made lasagna before, the process for this pierogi lasagna is no different. It’s as simple as preparing the individual elements, then layering them in a pan and baking!
- Prepare the oven and pan: Preheat the oven to 350°F and butter a 9×13-inch baking dish.
- Cook the noodles: Boil the lasagna noodles according to the package instructions, then drain the water and lay the noodles flat.
- Soften the mashed potatoes: Warm the mashed potatoes if needed, then place them in a large bowl and mix the warm milk in.
- Caramelize the onions: Melt the butter in a skillet over medium heat, then add the onions and cook them for 15-20 minutes.
- Layer away: Layer one third each of the potatoes and cheese, half the onions, and three noodles. Repeat, then finish with the remaining potatoes and cheese. Top with crisp, crumbled bacon, if using.
- Bake the lasagna: Bake the lasagna for 40 minutes covered with foil, then 20 minutes uncovered. Let it rest before serving.
Hot tip: If you’re craving more protein, cook up some ground meat and add it to the mashed potatoes — just like I do here!
Tips For the Best Pierogi Lasagna
I’ve been making pure comfort food like this pierogi lasagna for decades, especially dishes that involve potatoes (my fellow Slavs know). Here are my top tips to perfectly capture that nostalgia…
- Warm the mashed potatoes. Cold mashed potatoes are stiff and difficult to spread without tearing the noodles, so give them a quick reheat for easy layering.
- Don’t skip the milk! Just like the previous tip, the warm milk helps to make the mashed potatoes super smooth and creamy — trust me, it makes a difference.
- Be patient with the onions. Deep golden-brown onions create the classic pierogi flavor, so try not to rush the process. Give them at least 15 minutes to reach caramelization.
- Let the lasagna rest. The cheese will be gooey right out of the oven, so wait for at least 10 minutes before slicing into the lasagna to ensure clean slices.
Storage & Reheating
Honestly, this pierogi lasagna might taste even better the next day. It reheats beautifully, and it makes a filling lunch or dinner for days to come.
- Storage: Store any leftover lasagna for up to four days in an airtight container (here’s my favorite storage set) in the fridge.
- Reheating: Reheat individual portions of lasagna in the microwave, or reheat large portions in the oven at 350°F until fully heated through.
More Lasagna Recipes
- Eggplant Lasagna — Swap the noodles for roasted eggplant slices.. you might be surprised!
- Spinach Lasagna — Spinach, bacon, and a trio of cheeses take the place of the typical red meat sauce
- Zucchini Lasagna Roll Ups — Zucchini spirals baked in a rich cheesy sauce
- Lasagna Stuffed Peppers — A delicious low-carb, gluten-free way to enjoy the flavors of lasagna
Recipe
Ingredients
- 1 tbsp butter to butter pan
- 1 large yellow onion diced
- 6 lasagna noodles
- 6 cups leftover mashed potatoes from about 4–5 lbs potatoes
- 1 cup warm milk or broth
- 3 cups sharp cheddar cheese shredded, divided
- 2 tbsp butter for onions
- 4 slices bacon cooked and crumbled (optional)
Instructions
- Preheat the oven to 350°F and generously butter a 9×13-inch baking dish.
- In a skillet over medium heat, melt the butter. Add the diced onions and cook for 15–20 minutes, stirring occasionally, until they are golden and soft.
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Drain the noodles and lay them flat so they don’t stick together.
- Place the mashed potatoes in a large bowl and warm them slightly if needed. Stir in 1 cup of warm milk until the mixture is smooth and creamy. The potatoes should be soft and slightly runny.
- Spread one third of the mashed potatoes evenly over the bottom of the prepared baking dish. Sprinkle with 1 cup of shredded cheddar cheese and half of the caramelized onions. Place 3 lasagna noodles on top.
- Spread another third of the mashed potatoes over the noodles. Sprinkle with 1 cup of cheddar cheese and the remaining caramelized onions. Add the final 3 noodles, then spread the last third of the mashed potatoes over them. Top with the remaining 1 cup of cheddar cheese and the crisp, crumbled bacon, if using.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes, until the lasagna is heated through and lightly golden on top.
- Let the lasagna rest for 10–15 minutes before slicing. Serve it warm with a generous dollop of sour cream and fresh chopped dill. Enjoy!
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