Go Back
Pierogi have a rich history rooted in Eastern European cuisine, particularly in Poland, where they are considered a staple. The word “pierogi” translates to “dumplings,” and these savory or sweet filled pockets of dough have been enjoyed for centuries. Traditionally, pierogi are made from unleavened dough and can be filled with a variety of ingredients ranging from potatoes and cheese to meats, sauerkraut, or even fruits.

Pierogi Lasagna

Discover the mouthwatering fusion of flavors in Pierogi Lasagna, a delightful recipe that combines the beloved tastes of traditional pierogi with the comforting layers of classic lasagna. Featuring creamy mashed potatoes, rich cheeses, and savory onions, this dish is sure to impress at any table. Dive into the easy step-by-step guide for crafting this delicious meal and explore creative variations to make it your own. Perfect for family gatherings or cozy dinners!
Print Recipe Pin Recipe

Ingredients
  

9 lasagna noodles

2 cups mashed potatoes (prepared with butter and milk for creaminess)

1 cup cottage cheese

1 cup shredded cheddar cheese

1 cup sautéed onions (1 large onion, sliced)

1 cup sauerkraut, drained and rinsed

2 tablespoons sour cream

2 cups marinara sauce (store-bought or homemade)

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

¼ cup fresh chives, chopped (for garnish)

Optional: ½ pound cooked bacon, crumbled

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C).

    Prepare the noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside on a clean kitchen towel to prevent sticking.

      Sauté onions: In a skillet over medium heat, melt a tablespoon of butter. Add the sliced onions and cook until they are golden and caramelized, about 10-12 minutes. Set aside.

        Mix the filling: In a mixing bowl, combine the mashed potatoes, cottage cheese, half of the shredded cheddar cheese, sautéed onions, garlic powder, and onion powder. Mix well and season with salt and pepper to taste.

          Assemble the lasagna: In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Place 3 lasagna noodles over the sauce. Spread half of the potato mixture over the noodles. Add half of the sauerkraut on top of the potato mixture, followed by a dollop of sour cream. Repeat this process with another layer of noodles, the remaining potato mixture, the rest of the sauerkraut, another dollop of sour cream, and then top with the last 3 lasagna noodles. Finish with the remaining marinara sauce and sprinkle the remaining cheddar cheese on top.

            Bake the lasagna: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

              Add bacon (optional): If using, sprinkle the cooked bacon over the top during the last 5 minutes of baking to crisp it up.

                Garnish and serve: Once baked, remove from the oven and let it sit for 10 minutes to firm up. Garnish with fresh chives before slicing and serving.

                  Prep Time, Total Time, Servings: 30 minutes | 60 minutes | Serves 6