Pierogi Lasagna Recipe 465

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PIEROGI LASAGNA



Pierogi Lasagna image

Make and share this Pierogi Lasagna recipe from Food.com.

Provided by sheri77

Categories     One Dish Meal

Time 1h20m

Yield 15 serving(s)

Number Of Ingredients 13

9 lasagna noodles
6 -8 medium potatoes
2 cups shredded cheddar cheese
1/2 cup margarine
1 teaspoon salt
1/2 teaspoon garlic salt
500 g ricotta cheese
1/2 cup parmesan cheese
1 egg
1/2 teaspoon garlic powder
1/4 cup oil
1/4 small onion
3/4 cup chopped cooked bacon

Steps:

  • Cook lasagna noodles according to package directions.
  • Boil potatoes, then mash them together with the margarine, marble cheese, and salts.
  • Mix the ricotta cheese with the parmesean, egg, and garlic powder.
  • Alternate 3 noodles, then cheese mixture, 3 noodles, then potatoes. 3 noodles on top.
  • Saute onions with the oil & bacon in small pan. pour over top layer of noodles.
  • Bake covered at 375 for 45 minutes. Let sit 15 minutes before serving.

Nutrition Facts : Calories 341.3, Fat 20.6, SaturatedFat 8.2, Cholesterol 49.9, Sodium 409, Carbohydrate 26.7, Fiber 2.3, Sugar 1.2, Protein 12.8

PIEROGI LASAGNA



Pierogi Lasagna image

You'll never guess what the secret ingredient is in our Pierogi Lasagna. But we're happy to tell you: it's seasoned mashed potatoes! That's right, this recipe combines tasty Italian lasagna and the succulent Polish pierogi, to make a mouthwatering dinner recipe that is totally unexpected. Talk about a totally winning combination! Topped with zesty Cheddar cheese, this vegetarian lasagna is a must-have for your shortcut recipe collection.

Provided by Ginsburg Enterprises

Categories     Pastas

Number Of Ingredients 7

12 lasagna noodles
1 stick (1/2 cup) butter
1/2 teaspoon salt
5 onions, finely chopped (about 3 cups)
1/2 teaspoon black pepper
1 1/2 cups (6 ounces) shredded Cheddar cheese
6 cups warm seasoned mashed potatoes, store-bought or homemade

Steps:

  • Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  • Cook lasagna noodles according to package directions; drain and set aside.
  • Meanwhile, in a large skillet over medium-high heat, melt butter. Add salt to onions and saute 8 to 10 minutes, or until lightly browned; reserve 1/2 cup sautéed onions for topping. Add remaining onions, the pepper, and cheese to mashed potatoes; mix well.
  • Place 3 noodles on bottom of baking dish. Spread 1/3 of potato mixture over noodles. Repeat layers until a total of 4 layers of noodles and 3 layers of potato mixture have been placed (with a layer of noodles on top). Top with reserved sautéed onions.
  • Cover with aluminum foil and bake 30 to 35 minutes, or until heated through.

PASTA AND POTATO PIEROGI LASAGNA



Pasta and Potato Pierogi Lasagna image

Provided by Stuart O'Keeffe

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 18

4 large russet potatoes, peeled and cut into 2-inch pieces
1 1/2 cups whole milk
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound ground beef
10 ounces hot Italian sausage (about 3 links), casings removed
3 cups shredded cabbage
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk, heated
Kosher salt and freshly ground black pepper
3 cups shredded sharp Cheddar
Nonstick cooking spray, for the baking dish
12 sheets no-boil lasagna noodles
2 to 3 tablespoons grated Parmesan
1 tablespoon chopped fresh parsley

Steps:

  • For the potatoes: Bring a pot of water with the cubed potatoes to a boil and boil until tender, 15 to 20 minutes. Drain. Heat the milk and butter in a pot, then add it to the cooked potatoes and mash until smooth. Mix in the salt and pepper. Set aside.
  • For the meat and cabbage: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the beef and sausage and cook, stirring and breaking it up with a wooden spoon, until cooked through, 5 to 7 minutes. Remove the meat with a slotted spoon and set aside. Add the cabbage and cook, stirring occasionally, until softened, about 7 minutes, then add the meat back in and stir. Set aside.
  • Preheat the oven to 375 degrees F.
  • For the cheese sauce: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste bubbles a bit but does not brown, 2 to 3 minutes. Whisk in the hot milk, continuing to stir as the sauce thickens, and bring it to a boil. Add 1 teaspoon each salt and pepper, then lower the heat and add the Cheddar. Cook until a smooth sauce is obtained. Add additional salt and pepper if needed.
  • For the assembly: Spray a 9-by-13-inch baking dish with some cooking spray. Spoon a thin layer of the cheese sauce on the bottom of the dish, then place 4 of the noodles on the sauce. Top with a third of the meat-cabbage mixture, a third of the potatoes and a third of the cheese sauce. Layer in another 4 noodles, another third of the meat-cabbage mixture, potatoes and cheese sauce and sprinkle in half of the Parmesan. Repeat the layers one more time, then top the final layer with the remaining Parmesan. Bake until golden, 30 to 45 minutes. Sprinkle with chopped parsley and serve.

LASAGNA PIEROGI



Lasagna Pierogi image

Make and share this Lasagna Pierogi recipe from Food.com.

Provided by Tonkcats

Categories     One Dish Meal

Yield 6-8 serving(s)

Number Of Ingredients 6

7 potatoes
2 large onions
6 -8 pieces lasagna noodles
1 cup butter or 1 cup margarine
1 cup cheese (more or less of your choice)
1 (12 ounce) can evaporated milk

Steps:

  • Cook lasagna and drain.
  • Chop onions and cook in butter or margarine only until clear, but not brown. Saute on low heat.
  • Cook and mash potatoes; add cheese to potatoes.
  • Spread 2 pieces of lasagna on bottom of 9 x 13-inch pan.
  • Spread potatoes with cheese over top of lasagna, then spread butter and onions over potatoes and start over with layer of lasagna, etc. End with layer of lasagna.
  • Then pour can of Pet milk over top and bake in oven at 350 degrees until milk bubbles.
  • Cut in squares and serve with sour cream.
  • Sprinkle paprika on top of potatoes (optional)

Nutrition Facts : Calories 620.9, Fat 39.9, SaturatedFat 25, Cholesterol 109.8, Sodium 529.1, Carbohydrate 55.4, Fiber 6.3, Sugar 4.1, Protein 13.5

PIEROGI CASSEROLE



Pierogi Casserole image

Full of flavor, this pierogi casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole.

Provided by Seanna Chauvet

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h30m

Yield 8

Number Of Ingredients 11

5 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and cubed
½ cup milk
½ cup butter, melted
½ pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
½ (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
  • Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
  • Cook the lasagna noodles according to package directions and cool under running water.
  • Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
  • Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Nutrition Facts : Calories 626 calories, Carbohydrate 48.2 g, Cholesterol 93.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 18.6 g, SaturatedFat 21.6 g, Sodium 525.2 mg, Sugar 3.5 g

LAZY PEROGIES



Lazy Perogies image

The deliciousness of perogies, all done up in a 9x11-inch pan...mmmmm!

Provided by Tonja Popowski

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h40m

Yield 12

Number Of Ingredients 12

9 uncooked lasagna noodles
4 large baking potatoes, peeled and cut into 1-inch chunks
½ cup milk
1 tablespoon butter
1 teaspoon onion salt, or to taste
salt and black pepper to taste
1 cup shredded Cheddar cheese
1 pound bacon
1 onion, chopped
2 cups dry cottage cheese
1 egg
1 teaspoon onion salt, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
  • Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash the potatoes with the milk and butter until smooth. Stir in 1 teaspoon of onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place the onion into the hot bacon fat, and cook and stir until the onion is translucent, about 8 minutes. Break the bacon into pieces with a spoon or spatula, and set the bacon and onion aside. Mix the cottage cheese, egg, and 1 teaspoon of onion salt in a bowl.
  • To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with the cottage cheese mixture in an even layer. Top the cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top the mashed potato layer with 3 more noodles, then spread the bacon and onion into an even layer on top of the casserole.
  • Cover the casserole with aluminum foil, and bake in the preheated oven until the cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving.

Nutrition Facts : Calories 270.5 calories, Carbohydrate 27.6 g, Cholesterol 45.7 mg, Fat 10.4 g, Fiber 2.1 g, Protein 16.9 g, SaturatedFat 4.7 g, Sodium 689.2 mg, Sugar 4 g

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