Pierogi Lasagna: 28 Days of Super Bowl Recipes
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Recipe type: entree
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
The taste of homemade pierogies with a little less work.
Ingredients
  • 5 pounds russet potatoes, peeled and roughly chopped (approximately 5 lbs, it can be a little more or a little less)
  • 3 pounds onions, sliced
  • 1 pound sharp cheddar cheese, shredded
  • 12-14 lasagna noodles (Just under a pound of packaged lasagna, or you can make the whole box just to be safe.)
  • 3-4 cloves garlic, minced
  • ½ cup butter (1 stick)
  • ½ cup sour cream, plus more for topping (approximately a tablespoon or so a serving)
  • ¼ milk
  • salt and pepper
  • cooking spray or vegetable oil to coat the baking dish
Instructions
  1. Preheat oven to 350ยบ.
  2. In separate large pots, boil salted water for both the potatoes and lasagna noodles.
  3. Cook the lasagna noodles as per the package directions and boil the potatoes like you were making mashed potatoes.
  4. Tip: Get the potatoes and onions started set before making the lasagna noodles since they take more time than the pasta.
  5. While the potatoes are going, slice the onions and separate the rings a bit and mince the garlic. If you prefer to dice up your onions a bit, have at it.
  6. In a large skillet, melt ½ cup butter.
  7. Once the butter has melted, saute the onions over medium heat until translucent and then add the garlic and reduce the heat just a bit. Cook for a few more minutes until the garlic has opened up and the onions have mostly softened.
  8. Once the potatoes are soft, drain off all the water. Return the pot to the stove and put over low heat and give the pot a good shake and the spuds a good stir to get the last of the water out of them.
  9. Remove from heat and mix in a little more than half of the shredded cheddar cheese (it will melt right away), the sour cream and the milk. Season with about a teaspoon or two of kosher salt and about a teaspoon of freshly ground pepper.
  10. Once the lasagna noodles are done, drain.
  11. Coat a 9x13 baking dish with a light coating cooking spray or vegetable oil. Create a base layer of lasagna noodles.
  12. Then a layer of mashed potatoes. Let's say about ¼-1/3 of your potatoes.
  13. Then a layer of onions and then a layer of cheese.
  14. Repeat until you've filled the pan with a final layer of lasagna noodles. You should get about three layers.
  15. Take whatever melted butter is left in the bottom of the skillet and drizzle it over the top so the noodles don't dry out too much.
  16. Cover the lasagna with foil and bake for 20-30 minutes, until rapidly bubbling.
  17. Remove the foil and let the pierogi lasagna rest before slicing.
  18. Pierogi layers!
  19. Top with sour cream and serve.
Recipe by sarah sprague at http://sarahsprague.com/2012/01/05/pierogi-lasagna-28-days-of-super-bowl-recipes/