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Pierogi Lasagna

(56 Votes)
Coming In:
45 Min

What's the surprise ingredient between our layers of lasagna noodles? Seasoned mashed potatoes! Our hearty Pierogi Lasagna, topped with zesty Cheddar cheese, is a must-have for your vegetarian lasagna recipe collection.

What You'll Need:
  • 12 lasagna noodles
  • 1 stick butter
  • 1/2 teaspoon salt
  • 5 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
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Cook lasagna noodles according to package directions; drain and set aside.
  3. Meanwhile, in a large skillet over medium-high heat, melt butter. Add salt to onions and saute 8 to 10 minutes, or until lightly browned; reserve 1/2 cup sauteed onions for topping. Add remaining onions, pepper, and cheese to mashed potatoes; mix well.
  4. Place 3 noodles on bottom of prepared baking dish. Spread 1/3 of potato mixture 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). Top with remaining sauteed onions.
  5. Cover with aluminum foil and bake 25 to 30 minutes, or until heated through.




Ratings & Comments

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I have not made this yet so I cannot rate it.

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FIVE onions??!!!? That would kill my stomach!

Since I heard you say that the Pierogi's also have meat I decided to make this one you did but add pieces of Chicken and not all the onions and I have to say it came out Delicious everyone loved it. Thank you

Sounds delicious! Reminds me of a favorite recipe passed down by my husband's grandmother...........try this one! I've given this out to so many guests who asked for it. Saurkraut and mashed potato casserole Bottom layer of casserole dish 1 lb browned hamburger and diced onions Middle layer large can of saurkraut, drained Top layer 3 cups mashed potatoes Dot top with butter and bake on 350 degrees for 1 1/2 hrs.

Used chopped green onions in the mashed potatoes. Added a layer of drained and chopped sauerkraut and browned and chopped smoked sausage. It was absolutely delicious!

OK so where do I click to download the e-books recipes from so I can transfer them to my cookbook in the 3 rig binder I use?? No where to be found on ANY of your pages!!

Hello there, to download an ebook just follow the link below. Click on the book you'd like and then when the next page loads click on the icon that says "Get Our Free eBook." The book will automatically start to download. Depending on your settings, it will either appear at the bottom of your screen, in your downloads folder, or it will just open. Please let us know if you have any other questions!

I got a crockpot casserole slow cooker for Christmas. If I use it for this recipe how long would I cook it for?

The test kitchen has not tried this recipe in a slow cooker, but thinks it should work if you cook the recipe on low for 4-5 hours or on high for 2 1/2 - 3 hours. Let us know how it works out!

I thought this recipe was just "okay." Way too labor intensive for the result. I would not make again.

Not sure why you'd want to make a casserole with so many carbs. The mashed potato part sounds good but not sure about the lasagna noodles If I make this dish I think I would also used mashed cauliflower instead of the mashed potatoes.

This sounds yummy! However being recently diagnosed as a type 2 diabetic I'd change the recipe to creamed cauliflower instead of mashed potatoes and follow the recipe from there.

This was a good recipe, but believe it or not, I would increase the amount of onion. When I fried mine, they reduced A LOT, and nobody could taste them..just tasted like noodles and mashed potatoes. Otherwise, very yummy.

Could this be made ahead of time, put in the fridge and cooked the next day? Could it even be frozen?

Hi! Yes, the lasagna can be made the day before and cooked the next day. And, while it can be frozen and then cooked, there is a possibility that it may be just a little watery.

Yes yes yez it can

This is so good. The only thing I did different was do two layers of noodles because I didn't have that many potatoes and I topped with a little leftover mashed potato mixture and cheddar cheese. The key is making good mashed potatoes. That makes all the difference. Yum Yum!

I love your recipes...wish they would print out on 1 page though.

Hi Ohiomom4! There should be an option on your print page to just print page 1. I always change it so I don't get that second "almost" blank page. :) another Ohio mom!

Hi, another easier method is (what I do) just hi-lite the ingredients and instructions then when it comes to printing just click the "Print Selection" and it will print ONLY what you hi-lited.

I am making this right now. every recipe of MR. FOOD is great.

you guys at Mr.Food are so brilliant!!! I am going to make this recipe, I love pierogis and they are messy to make but this recipe will be super easy and delish!!!! And I love the idea of adding sauerkraut,,,,yummmm!!!!

Thank you for responding I thought I was going crazy I looked everywhere and could not figure out how to add a recipe to the proper folder

What happened to this website? How do I o now put a recipe in a folder?

We sincerely apologize for the inconvenience and we are working to fix our recipe box as we speak.

This dish was great! I served it with a good kolbassi and a green salad.

Pierogi From Wikipedia, the free encyclopedia Pierogi (Polish pronunciation: [pjri]; also spelled perogi, pierogy, perogy, piergi, pyrohy, pirogi, pyrogie, or pyrogy; juvenile diminutive form: Pieroki Polish pronunciation: [pjrki] also in use) are dumplings of unleavened dough first boiled, then they are baked or fried usually in butter with onions traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines. The Polish word pierogi is plural;[1] the singular form pierg is rarely used, as a typical serving consists of several pierogi.

Is the point you are trying to make that this recipe did not use actual pierogis? I believe the title of the recipe is indicating that the final lasagna has the same flavor as a pierogi. You know, like use your imagination!

This is Genny ,OMG !!! the lasagna was outstanding ,my family and friends loved this dish.will be making it again for sure !!!!! and I did add a cup of sauerkraut to the layers .the flavors went together GREAT !!!!!!!

Ok ,just put in the oven .really is quite easy to prepare .this is my first Polish dish .really looks scrumptious .can't wait for it to come out of the oven !!!!!! Iam of polish heritage ,was adopted and found out this year that my mother was polish .very happy to no this .looking forward to making more polish dishes !!!!! Genny

GennDD, this is not a Polish dish. This is an Italian-themed dish (lasagna) that is put together to have the same flavor as a Polish pierogi. Good luck with those Polish recipes you're going to make, though!

Fry some sausage with the onions can also add a small can of drained (do not rinse takes out all the flavor) of sauerkraut when you layer Now that is Polish MMMMM Good!

A little restaurant (Dianna's Place) in Tyler Hill, PA, Wayne County used to serve this. It was always dripping with butter...but who was counting calories. It was too tasty. This one I will try as the picture seems to show that it is not so buttery.

I have made Pierogie lasagna but have added alfredo sauce to the onions, really good.

Are you kidding me!!!!?????

I'm Polish, perogi has NO i

I am American... it is Peroigie!

Piegori has no WHAT??? I'm also Polish. My Polish mom used something called 'Farmers Cheese' to make hers when we lived in CT, but I can't find it here in Ohio. It was something like very dry 'cottage cheese'. I 've use Ricotta Cheese....and it turned out very well.

The Pierogi Lasagna is beyond delicious! I made it, without trying it first, for my book dinner along with a wonderful Italian lasagna, because one member is a vegetarian. Guess which one was gone by the end of the evening. One person even asked if she could have some to take home. Unheard of!!! I think the caramelized onions took it over the top.

I am looking for a pierogi lasagna recipe which was on the TV show THE CHEW which was on today with Mario Bertellie and another chef (forgot his name) 12/6/12 WMAR-TV, BALTO. MD.

This one?

I am of polish heritage. I have a "true" pierogi recipe. It's not a lasagne (we call lasagne "lazyman's version). It is not hard to make, it's just time consuming. If you'd like the reciepe I could send. Provide an e-mail address for quicker receipt of the receipt. Good Luck, Joanne

Haven't tried this-don't plan to. Sounds pretty disgusting. Way too much starch!

It's actually really good. Obviously it's a heavier dish but so what? You don't have to like it. Your negativity seems pointless.

Since when is "too much starch" disgusting? Most of the American diet would be by your definition, "disgusting." For those of us that are not afraid or too paranoid to try something new, this recipes seems really good, but in moderation, you know... too much starch!

I use mix cream cheese to my potatoes and pour butter between and on top of my layers. Put plastic wrap over casserole and then foil. Edges will stay soft. Can make ahead & refrigerate for later. Good & hardy dish.

I added onions and kraut to mine as well...along with tons of sharp cheddar cheese. This is comfort food on a chilly weekend!

Can this be made ahead of time and refrigerated?

Pierogies go with several cultures. Each has a different take on how to make them. I've been making a variation of this for quite a few years when I couldn't make they by hand anymore. If you need more flavor, finely dice up kielbasa and put that in the cheese. Sour cream and butter are normally for after pierogies are done, so they can be drizzled on. I cover with foil so they don't dry out, but if noodles are on top, the heat will still dry it out. 10 min before done I throw on some cheddar to melt. I also use wonderful egg noodles rather than just plain lasagna noodles -- definitely adds to taste and flavor. Potato and onion, Potato and cheddar, potato and cheese (cottage mashed in), bacon bits in with potatoes, kraut served after cooking, mushroom butter served after cooking, .... Make sure noodles are completely cooked since the filling is not there like reg lasagna to moisten them. REal potatoes make it so much better. Creativity is the key to enjoying! I grew up with Ukrainian ones.

I pour some melted butter between the layers, about 4 tablespoons per layer and butter and sour cream in the mashed. Generous with the cheese, esp. on top, makes a moist and cheesy pierogi lasagna. yum

The basic METHOD of the recipe is good. If you want a more Authentic pierogi taste..there are some changes to be made.Definitely use home-made mashed potatoes. Red ones are the most flavrable in Pierogi filling. Don't worry if they are a little lumpy!! Boost the flavor of your potatoes by adding sour cream/cream cheese/fresh ground black pepper/ garlic powder(1/2 tsp). & some VEGETA(1-tsp) along with the cheddar cheese per recipe. This makes a very rich and flavorful filling.

Excellent recipe, can come out dry, adding sauerkraut helps, I usually serve with a mushroom cream sauce.

This dish was easy to prepare, was dry and has very little flavor. But with some assertive seasoning it could be turned in to a winner. I plan to try it again and kiick up the potatoes quite a bit and make them a little looser to moisten it up.

This is a great recipe for vegetarians! Love when my sister makes this!

Yum! Stocking up on Winter comfort food recipes. We are a cheese-less household (to my chagrin). I have dairy allergy & lactose intolerance and DH runs from cheese. Removing the cheese from the recipe brings this to a manageable 335 calories/serving. Myself, I would saute a package of fancy mushrooms, mix it in my organic mushroom gravy, and pour it over. Adding in some shrimp or other seafood sounds divine as well. Thanks Mr. Food!

Yes,I'm also looking for recipes for a lactose intollerant child.This is helpful

If you are a true pierogie lover, you will love this recipe! It is also very good if you use pierogies filled with sauerkraut, instead of potato or potato-cheese. If you don't love pierogies, chances are you will not love this dish. I have taken this to several potlucks and people gobbled it up! Of course, lots of pierogie fans in Western PA-Eastern OH. In fact, that's a big fundraiser here with area churches making homemade and selling them during the Lenten season.

How about posting nutritional values with recipes.

THANK YOU. for bringing this recipe back I subsitute cottage cheese for the cheddar cheese. this is my favorite xmas dish

Sounds like a great Christmas, what do you serve with it? Ive been wanting to try this recipie but couldnt think of what else to serve. Thanks

I have made this recipe for many years. I subsitute one pound cottage cheese for the cheddar cheese. My family looks forwards to this special dish. It's fast and taste as good if not better than the original pierogies. Made the old fashion pierogies last year. Took me many hours and days. This xmas I'm doing this recipe. Your won't be worry...


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