I don’t know if you’ve ever had pierogies. They’re polish dumplings with a pasta shell holding a mashed potato based filling. They are delicious. Of course, fresh, homemade ones are the best.
Making homemade pierogies was a holiday tradition in my mom’s house growing up and we’ve definitely had our share of these potato pockets over the years. But they take a ton of time and work. The dough making, rolling, filling, boiling, etc. It’s like a 6 person job.
I saw someone post on social media about an attempt at turning pierogies into a quick lasagna and figured… sounds easy and delicious, I’ll bite. (Literally.)
ButterReady-bake lasagna noodles
Mashed potatoes (I’d overmade a batch two nights before as the side dish for dinner with the plan that I’d use the leftovers for this.)
Toppings: Green onion, bacon, sour cream
First slice your white onion and pan cook in melted butter until they get golden brown and soft. In the bottom of a 13×9 pan, I laid one single layer of lasagna noodles (uncooked). Then I splashed a few tablespoons of milk over the noodles. I figured since they were uncooked they may need some extra moisture and I didn’t know how much the potatoes would give. Then drop dallops of mashed potatoes and spread them evenly over the noodles. After that, sprinkle a thin layer of cheddar cheese and then a layer of your browned, buttery onions.
Repeat all layers two times.
Finish with a layer of noodles/milk then cheese and grilled onions. (And a sprinkle of green onion if you feel like it.)
I covered it in plastic wrap and let it sit overnight so that the uncooked noodles had some extra time to absorb the milk/moisture. (I think if you needed it the same night you may want to use precooked noodles just in case. Wouldn’t want it to be crunchy!)
The next night I cooked at 350 for 30 mins. This was right before we ate… it’s such an excellent shot! We put a little green onion and sour cream on top but next time it would be awesome with some crumbled bacon bits.