Pasta And Potato Pierogi Lasagna Recipes

PIEROGI LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• Cook lasagna noodles according to package directions; drain and set aside.
• 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 sautéed onions for topping. Add remaining onions, the pepper, and cheese to mashed potatoes; mix well.
• Place 3 noodles on bottom of 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 reserved sautéed onions.
• Cover with aluminum foil and bake 30 to 35 minutes, or until heated through.

PIEROGI LASAGNA

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Coat a 9- x 13-inch baking dish with cooking spray.
• 3. Cook lasagna noodles according to package directions; drain and set aside.
• 4. Meanwhile, in a large skillet, heat oil over medium-high heat. Saute onions 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.
• 5. 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).
• 6. Top with remaining sauteed onions. Cover with aluminum foil and bake 25 to 30 minutes, or until heated through. Enjoy delicious Pierogi Lasagna!

PIEROGI LASAGNA

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Fry the bacon and drain on paper towels. Crumble into small pieces. Set aside.
• 3. In the same skillet: Cook together the ground beef and the onions. Drain, as you remove with a slotted spoon, put in a bowl and set aside.
• 4. In the same skillet: Fry the sausage coins. Set aside.
• 5. Heat up the mashed potatoes. Set aside.
• 6. Boil the lasagna noodles. Rinse and drain. Butter generously the sides and bottom of a 13x9 inch baking pan. Put a layer of Lasagna noodles in the pan. Add a layer of mashed potatoes, drizzle with a little melted butter, sprinkle on some shredded cheddar cheese, sprinkle on some of the ground beef and onion mixture. Sprinkle lightly with ground black pepper and garlic powder.
• 7. Lay down a second layer of lasagna noodles. Sprinkle with sauerkraut. Evenly distribute the sausage coins.
• 8. Lay down the third layer of lasagna noodles. Add another layer of mashed potatoes. Drizzle with melted butter, sprinkle with shredded cheese, sprinkle with any remaining meats, sprinkle with cheese and top with the crumbled bacon.
• 9. Bake 35 minutes until bubbly and cheese is well melted.

PIEROGI LASAGNA - VEGAN, GLUTEN-FREE & NUT-FREE

Steps:

• Cook lasagna noodles according to package instructions and set aside. Pre-heat oven to 375 degrees.
• Peel and cube potatoes. Toss into a large stockpot with water and bring to a boil. Lower temperature to allow water to simmer and cook potatoes until soft.
• Drain water from potatoes and add to a large mixing bowl. Add in butter, milk, cream cheese, nutritional yeast, salt, garlic and onion powder. Mash potatoes until light and fluffy.
• Lightly oil a 9 X 13 baking dish and spread a very thin layer of the potatoes onto the bottom of the pan. This will help keep lasagna noodles in place.
• Follow with first layer of noodles (using 3 sheets of noodles per layer), then spread a layer of the potatoes. Repeat this twice more and then top the final layer of potatoes with cheese.
• Cover with aluminum foil and bake on center rack for 15 minutes. Remove foil and bake for an additional 15-20 minutes. Remove from oven and allow to sit for 5-7 minutes before serving.
• Top with sour cream, sauerkraut and green onions.

PASTA AND POTATO PIEROGI LASAGNA

Steps:

• For the potatoes: Bring a pot of water with the cubed potatoes to a boil and boil until tender, 15 to 20 minutes. Drain. Heat the milk and butter in a pot, then add it to the cooked potatoes and mash until smooth. Mix in the salt and pepper. Set aside.
• For the meat and cabbage: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the beef and sausage and cook, stirring and breaking it up with a wooden spoon, until cooked through, 5 to 7 minutes. Remove the meat with a slotted spoon and set aside. Add the cabbage and cook, stirring occasionally, until softened, about 7 minutes, then add the meat back in and stir. Set aside.
• Preheat the oven to 375 degrees F.
• For the cheese sauce: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste bubbles a bit but does not brown, 2 to 3 minutes. Whisk in the hot milk, continuing to stir as the sauce thickens, and bring it to a boil. Add 1 teaspoon each salt and pepper, then lower the heat and add the Cheddar. Cook until a smooth sauce is obtained. Add additional salt and pepper if needed.
• For the assembly: Spray a 9-by-13-inch baking dish with some cooking spray. Spoon a thin layer of the cheese sauce on the bottom of the dish, then place 4 of the noodles on the sauce. Top with a third of the meat-cabbage mixture, a third of the potatoes and a third of the cheese sauce. Layer in another 4 noodles, another third of the meat-cabbage mixture, potatoes and cheese sauce and sprinkle in half of the Parmesan. Repeat the layers one more time, then top the final layer with the remaining Parmesan. Bake until golden, 30 to 45 minutes. Sprinkle with chopped parsley and serve.