Potato Pierogi Lasagna 5fix Recipes

PIEROGI LASAGNA RECIPE - (4.6/5)

Steps:

• 1. Boil your noodles, lay them out on greased parchment paper. 2. Chop the potatoes into chunks, place in pot of cold water, bring to a boil and cook till you can pierce with a fork.Drain and mashthem, blend with a mixer. Add in the sour cream and milk,salt and pepper to taste and mix some more. Stir in cheddar( I prefer freshly grated.). 3. Melt all the butter over medium-high heat, then saute the onion until softened. 4. Preheat the oven to 375 degrees F. Grease the bottom of a 9×13 baking dish with some of the butter mixture. Lay three of the noodles on the bottom of the dish, then add a layer of mashed potatoes, spreading gently. Smooth them out. Add some of the butter mixture on top. 5. Repeat this twice (or more if you like), then top with noodles and the remainder of the onions and butter. 6. Cook for 20 minutes, or until golden. Cover if u wish. Allow to cool 10 minutes before cutting.

MICHAEL SYMON'S PIEROGI LASAGNA

Steps:

• Combine egg, sour cream, butter, chives, and salt with your hands in a bowl. Don't worry if mixture is not uniform and, as with pie dough, don't overwork it. Add flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours or up to 2 days.
• Put potatoes in a large pot and cover with 2 inches cold water. Bring to a boil. Season water generously with salt. Reduce heat to maintain a simmer and cook until a knife easily pierces potatoes. Drain and return potatoes to same pot. Mash, slowly mixing in hot cream and cold butter. Season with salt and pepper to taste and set aside.
• Warm olive oil in a large skillet over medium-high heat. Cook bacon until crisp (10 minutes). Transfer to a plate with a slotted spoon.
• Reduce heat to medium, toss onions into pan, and coat with bacon fat. Season with salt and pepper. Cook, stirring frequently, until onions are caramelized and sweet (20 minutes). Let cool.
• Butter a casserole dish. Preheat oven to 350 degrees F.
• Roll pierogi dough out with a rolling pin to a 1/8 inch thick rectangle. Cut into 4 inch by 13 inch strips, re-rolling scraps as necessary. You will need 14 to 20 strips.
• Have mashed potatoes, crisp bacon, caramelized onions, pasta strips, and cheeses ready on a work surface. Arrange 1 layer pierogi dough strips on bottom of buttered casserole dish, slightly overlapping edges of strips.
• Spread a 1/2 inch layer of potatoes on top of dough. Top with some caramelized onions, bacon, and a sprinkling of both Gruyere and farmer's cheese. Repeat layers to use remaining ingredients. Finish with dough on top, followed by Gruyere and farmer's cheese. Season top with pepper.
• Cook until lasagna is bubbly and cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives.

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!

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.