Go Back
–+ servings
Pierogi Lasagna baked in a serving dish.
Print

Pierogi Lasagna

Easy pierogi lasagna is my spin on Slavic comfort food. You'll be amazed at the way leftover mashed potatoes can transform!
Course Main Course
Cuisine American, Ukrainian
Keyword Pierogi Lasagna, Pierogi Lasagna Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 461kcal
Author Natalya Drozhzhin

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)
US Units - Metric

Instructions

  • Preheat the oven to 350°F and generously butter a 9x13-inch baking dish.
    Greased pan.
  • 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.
    Sautéed onion on a pan.
  • 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.
    Cooked lasagna noodles.
  • 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.
    Mashed potatoes in a dish.
  • 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.
    layered potatoes with onion and cheese.
  • 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.
    Finished off Pierogi Lasagna before baking.
  • 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.
    Pierogi Lasagna baked in a serving dish.
  • 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!
    baked Pierogi Lasagna with a slice cut out.

Video

Nutrition

Calories: 461kcal | Carbohydrates: 46g | Protein: 17g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 395mg | Potassium: 786mg | Fiber: 4g | Sugar: 3g | Vitamin A: 563IU | Vitamin C: 32mg | Calcium: 328mg | Iron: 2mg