Pierogi Lasagna Recipe - Chisel & Fork (2024)

Leftover mashed potatoes mixed with bacon and cheese layered between lasagna noodles creates what we know as pierogi lasagna. Yes it is loaded with carbs and yes it is delicious!

Sometimes you just crave carbs - from pastas like three cheese mac and cheese or bucatini cacio e pepe to potatoes like brown butter mashed potatoes.

But why not combine the two? I know it may seems like a little overboard but hey everything in moderation right?

I know for me, the idea came up when I had a ton of leftover cream cheese mashed potatoes. I'm never one to waste food so started researching some ways to utilize it.

Originally I was just going to use it as a filling for my homemade pierogies, but then I decided to switch it up and make a pierogi is lasagna form.

This is one of those dishes that is super easy to prepare and everyone (and I mean everyone) will absolutely love. So if you have some leftover mashed potatoes from the holidays, this dish should be at the top of the list.

Ingredient Notes

• Bacon - l like to add some protein and when is bacon every a bad choice to add to a recipe?
• Mashed potatoes - you can take the time to make mashed potatoes specifically for this dish, but leftovers makes it easier.
• Cheese - sharp cheddar cheese works well with the mashed potatoes.
• Lasagna noodles - you can make your own pasta or just use store-bought noodles.

Ingredient Swaps

Like any recipe, you can mix up the ingredients for this pierogi lasagna recipe. Some variations include:

• While I like bacon, pancetta works just as well.
• If you don't haveshallots, sweet, yellow, red onions or white onions will work too. They all high slightly differentflavors.
• I personally like the flavor of sharp cheddar cheese, but any will work - from gouda to mozzarella to Gruyère.

Step-by-Step Photos

Cook the bacon in the skillet until crisp. Keep 2 tablespoon of the bacon grease and then cook the shallots and garlic for about 5 minutes.

Mix together the potatoes, shallots, garlic, 1 cup of cheese and half of the bacon. Lay 3 lasagna noodles on the bottom of the dish before adding ⅓ of the potato mixture and 1 cup of cheese.

Repeat layering 2 more times and finish with cheese. Cover the lasagna with foil and bake at 375°F for 30 minutes. Remove the foil and add the remaining bacon and green onions. Bake for 5 minute. Allow it to cool for 15 minutes before slicing.

FAQs

Serving Suggestions

This pierogi lasagna recipe is filling enough on its own as a main dish but can also be a side dish. Some options include:

• Kielbasa
• Shaved Brussels Sprouts with Bacon
• Chicken Schnitzel
• Roasted Carrots, Parsnips and Brussels Sprouts
• Cabbage and Bacon

Pro Tips/Recipe Notes

• If you like tart, tangy flavor in your potatoes, stir in ½ to 1 cup of sour cream in the mashed potato mixture.
• Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
• If you want to save a few minutes, no boil lasagna noodles can be used.

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If you’ve tried this pierogi lasagna recipeor any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

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