Potato Pierogi Lasagna 5fix Recipes

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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.

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

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

POTATO PIEROGI LASAGNA #5FIX



Potato Pierogi Lasagna #5FIX image

5-Ingredient Fix Contest Entry. This is a simple way to get all the taste of pierogi without all the steps of making individual pierogies.

Provided by jimmysage

Categories     Potato

Time 1h5m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 5

6 lasagna noodles (not the no-boil variety)
1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
1 cup light sour cream, divided
nonstick cooking spray
15 -16 ounces sauerkraut (can or refrigerated package)

Steps:

  • Cook lasagna noodles in boiling water according to package directions. Drain and set aside.
  • While noodles cook, in a medium bowl mix Simply Potatoes Mashed Potatoes and 1/2 cup of the sour cream. Set aside.
  • Preheat oven to 375-degrees. Spray a 8 X 11 X 2-inch glass baking dish or casserole with nonstick cooking spray.
  • Arrange two lasagna noodles in bottom of prepared dish.
  • Spread potato mixture evenly over noodles in pan.
  • Arrange two more noodles atop potatoes.
  • Spread sauerkraut evenly over noodles.
  • Arrange last two noodles over sauerkraut.
  • Spread remaining 1/2 cup sour cream over noodles.
  • Cover tightly with aluminum foil. Bake in preheated 375-degree oven for 35 minutes, until heated through.
  • To serve, cut through all layers with sharp knife and serve with large pancake turner.
  • Makes 4 generous servings or 6 regular servings.

Nutrition Facts : Calories 227.5, Fat 6.8, SaturatedFat 3.9, Cholesterol 20.1, Sodium 782, Carbohydrate 34.4, Fiber 4.3, Sugar 3, Protein 7.5

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Top Asked Questions

What is pierogi lasagna?
Pierogi Lasgana is made with leftover mashed potatoes, cheese, and lasagna noodles, for a comforting, creamy potato lasagna that tastes like pierogis. Cook Mode Prevents your screen from going dark while preparing the recipe. Preheat oven to 350 degrees. Generously butter a 9x13 pan. Spread 2 cups of mashed potatoes on the bottom pan.
How do you make lasagna with mashed potatoes?
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.
How do you make lasagna with ricotta cheese?
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.
What is a good substitute for frozen pierogies?
This simple meatless pierogi casserole with onions, which includes lasagna noodles layered with cheese and mashed potatoes may not be as good as grandma’s, but it’s a nice alternative to frozen pierogies. This homemade pierogi casserole recipe is very economical, but unlike pierogies made from scratch, you wont spend all day in the kitchen.

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