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Cheesy Pierogi Lasagna

Delicious and satisfying pierogi lasagna.

5 from 1 reviews

Pierogi lasagna is classic comfort food at its best. The dish is stuffed with potato and cheese, for a simplified version of a pierogi. It’s also a perfect make-ahead meal for the freezer. See the section above for details on how to cook from frozen.

Ingredients

Units Scale

Mashed Potatoes

  • 8 large floury potatoes, peeled and cubed
  • 1 cup cream
  • 6 cloves garlic, minced
  • 1 tsp each salt and pepper

Remaining Ingredients

  • 2 onions, diced
  • 1 Tbsp oil
  • 1/2 package of lasagna noodles (can be GF)
  • 2 cups cottage cheese (or kefir cheese, see notes)
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 3 Tbsp chopped fresh chives

Instructions

  1. Boil the potatoes until soft. Then mash with the cream and garlic. Add the salt and pepper, to taste.
  2. While the potatoes cook, prepare the rest of the dish.
  3. Fry the onions on low, until they are nicely caramelized.
  4. Bring a pot of water to a boil, and cook the lasagna noodles until soft. If using gluten-free noodles, follow the cooking instructions on the box.
  5. When the noodles are done, drain and rinse with cold water. Then store them in cold water to prevent sticking while you prepare the rest of the lasagna.
  6. Build the casserole in an 11 x 9 lasagna dish. The layers are as follows:
    • A single layer of lasagna noodles on the bottom
    • A layer with 1/2 the mashed potatoes
    • All of the fried onions and the cottage cheese 
    • The second layer of mashed potatoes.
    • A final layer of lasagna noodles and finish with the cheddar cheese.
  7. If you want to freeze the pierogi lasagna, cover it with an airtight lid and freeze it before baking.
  8. Bake the lasagna at 350F for 40 min, until the cheese is browning.
  9. Serve with sour cream, chives, and a vegetable side dish.

Notes

Keywords: simple, easy, gluten free, vegetarian, egg-free, wheat free, party food, comfort food, winter, fall