Polish Pierogi Lasagna
You can use leftover mashed potatoes in this simple pierogi casserole dish. Just make sure you warm them up first.
Ingredients
- 12 lasagna noodles
- 2 cups sharp cheddar cheese, divided
- 1/2 cup butter
- 3 large onions, diced
- salt & pepper to taste
- 6 cups prepared mashed potatoes
Instructions
-
Cook lasagna noodles according to package directions. Drain and set aside.
-
Preheat oven to 375 degrees. Spray a 13"x 9" baking dish (3 quart) with cooking spray.
-
Melt butter in large skillet over medium heat. Saute onions with a little salt and pepper until soft and lightly browned, about 8 minutes. Stir onion mixture and 1/2 the cheese into the mashed potatoes.
-
Spread 4 of the lasagna noodles on the bottom of casserole dish and top with 1/2 of the potato mixture. Repeat with another layer of lasagna noodles and mashed potatoes mixture and place final 4 lasagna noodles on top. Sprinkle reserved cheese on top.
-
Cover baking dish with foil and bake 30-35 minutes or until heated through.
Recipe Notes
-
- You can experiment with your favorite cheese such as a mild cheddar or add a combination of difference cheese blends such as cheddar, swiss and colby.
- If your mashed potatoes are well seasoned then you may want to either cut back or omit the salt and pepper. You can also use other seasonings such as onion powder and garlic powder.
- You may want to use less or more butter for cooking the onion depending on the amount that you use in your mashed potatoes. Some recipes call for cooking the onions in 1/2 cup of butter but if you use a lot of butter in your mashed potatoes you wont need as much for the onions.
- Instant potatoes are not recommended for this recipe but you can save time by using refrigerated mashed potatoes such as Bob Evans brand. You should be able to find these and other brands in the refrigerated section of your supermarket.
Topping Ideas:
For added flavor, top with bacon bits and sour cream.