Friday, January 6, 2012

Pierogi Lasagna

Pierogi Lasagna

I love Pierogies. Those little bundles of dough filled with potato and onions and sometimes sauerkraut. Come to think of it, anything stuffed in dough is pretty delicious in my book.

Do I get to eat Pierogies often? No.

Does anyone in my house like them besides me? No.

Would I make a whole batch just for me? I'd like to but...again, no.

So when I found this recipe for Pierogi Lasagna just before the holidays I flipped. I knew I could make it when there were others besides my men in the house.

I made this for my New Years Eve party. It was a hit. A total hit. Yeah! People to share my pierogi love.

The original recipe came from Mr. Food. It did not include a sauce. After reading through the recipe, I thought it would have been just too dry without it. I whipped up a bechamel sauce and I'm so glad I did, cause it was just perfect.

Pierogi Lasagna 1

Even my husband, whose not a big onion lover loved this. I plan on making it again and again.

Pierogi Lasagna
adapted from a recipe at Mr. Food.
12 lasagna noodles * see my note on prepping the noodles.
4 tablespoons vegetable oil
5 medium-sized 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

Preheat oven to 350. Coat a 9- x 13-inch baking dish with cooking spray.

See my note below on cooking the lasagna noodles.

Meanwhile, in a large skillet, heat oil over medium-high heat. Saute onions 8 to 10 minutes, or until lightly browned. Add remaining onions, pepper, and cheese to mashed potatoes; mix well.

Place enough  bechamel sauce to lightly cover the bottom of the pan. Place 3 noodles on bottom of prepared baking dish. Spread 1/3 of potato mixture and  bechamel 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).

Cover with aluminum foil and bake 25 to 30 minutes, or until heated through.

Bechamel Sauce. I use this recipe from Leite's Culinara. It's quick and delicious.

* This is how I prep my noodles for lasagna. Place the noodles in a 9x13 inch pan and cover with boiling water. Let sit for 15 - 20 minutes. This will soften the noodles but not make them mushy. Works every time.

Pierogi Lasagna 2
Post a Comment