Pierogi Lasagna


This is a recipe I found in a cookbook my mother-in-law and my father-in-law brought back from a trip to Nova Scotia. The title is One Potato, Two Potato. Every one of the 200+ recipes are made with potatoes and this one is by far my favorite!

It is easy to make, works well for a vegetarian main dish and you can serve it with so many sides. I like it with applesauce, kielbasa, or a nice tossed salad.

If you are pressed for time you can use instant mashed potatoes.                         

Hope you enjoy and happy cooking,

Vonnie

 

 

Ingredients:

1 lb lasagna noodles

4 lbs red or white potatoes

1/4 c sour cream (optional)

1/2 c milk

2 c shredded cheddar cheese

1 c butter (2 sticks)

2 onion, sliced in rings

Directions:

Cook the noodles as directed on box. Chop potatoes into cubes, place in pot of cold water (enough to cover), and allow to come to a boil. Continue boil until potatoes are soft enough to yield to a fork stab. Drain, mash, blend with a mixer. Toss in the optional sour cream and milk, mix some more. Add salt to taste. Stir in cheddar.

Melt all the butter over medium-high heat, then sautee onions until the rings are transparent.

Preheat oven to 375. Grease the bottom of a 9×13 baking dish with some of the onion-butter. Lay 3 noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle. Once done, smooth the potatoes, then spread about a quarter of the onions on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with 3 noodles and the remainder of the onions and butter.

Pop in the oven for 20 to 30  minutes. Allow to cool 10 minutes before cutting and serving.

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3 thoughts on “Pierogi Lasagna

  1. Pingback: Pierogi Lasagna | ChallengeU2cook

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