Cheesy pierogi lasagna

By | May 22, 2012

I actually remember the first time I tasted a pierogi. I was 12 and home from school for a (somewhat rare) snow day. One of my parents had picked up two boxes of Golden Gourmet frozen pierogies, and the four of us big kids had them for lunch, topped with sour cream. They instantly became a favorite, and it isn’t hard to imagine why. Pasta dumplings stuffed with cheesy mashed potatoes? What’s not to love?

But time passes. I can’t even count the number of years that went by without even one thought of a pierogi when I recently came across the pierogi casserole on How Sweet It Is. And all of a sudden, the memories came flooding back. And I knew I needed to make something just like it. This cheesy pierogi dish is really more of a lasagna than a casserole. It starts with a layer of homemade bechamel, a creamy white sauce made from butter, flour, and whole milk.

Then you layer up the lasagna noodles with cheesy mashed potatoes. These aren’t just any mashed potatoes, either — they’ve got butter, cottage cheese (or sour cream), and mozzarella. Multi-faceted creaminess, this one.

With the first bite, I felt like I was 12 again. It totally tastes like pierogies! Except it’s much simpler than making your own pierogi dough and then filling each little circle before crimping the edges closed.

Pierogi lasagna is a fun addition to any dairy meal, especially one that includes potato-lovers. Or cheese-lovers. Or pasta-lovers. And hey, Shavuos starts at the end of the week. Perfect timing.


Naomi Rosenman on July 14, 2013 at 9:25 pm.

how many pounds of potatoes-I’m size-challenged and I am thinking of doubling this for my family.thanks!


Tali Simon on July 15, 2013 at 6:38 am.

I’d say about two pounds. (And thanks for asking — I updated the recipe.) Enjoy!


Naomi Rosenman on July 16, 2013 at 10:27 pm.

thanks-it was delish!


Rena on September 18, 2013 at 3:39 am.

Do you think I could assemble this pre-Yom Tov and then just pop it in the oven to cook before the meal we want to eat it?


Tali Simon on September 18, 2013 at 1:18 pm.

I think so, though it should also be fine if you bake it before yom tov, keep it in the fridge for a few days, and then reheat before serving.


Leave Your Comment

Your email will not be published or shared. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>