Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Cook lasagna and drain.
  2. Chop onions and cook in butter or margarine only until clear, but not brown. Saute on low heat.
  3. Cook and mash potatoes; add cheese to potatoes.
  4. Spread 2 pieces of lasagna on bottom of 9 x 13-inch pan.
  5. Spread potatoes with cheese over top of lasagna, then spread butter and onions over potatoes and start over with layer of lasagna, etc. End with layer of lasagna.
  6. Then pour can of Pet milk over top and bake in oven at 350 degrees until milk bubbles.
  7. Cut in squares and serve with sour cream.
  8. Sprinkle paprika on top of potatoes (optional)

Reviews

(5)
Most Helpful

I am of Italian decent and am always looking for a new twist on serving pasta. This recipe was delish! My mother snickered as the sour cream was passed but proceded to clean her plate! I highly reccomend this recipe. As for the cheeses I used a combination of Gouda and Cheddar with a good measure of Bleu cheese for fun and flavor! Go for it!

Richard-NYC December 23, 2001

This was quite tasty and certainly easier to make than traditional pierogis. I would use at least 8 ounces of cheese if I were to make it again. Mine took more than an hour to bake and I hadn't allotted enough time as there were no baking times given.

iris5555 December 28, 2015

This stuff was sublime. I shall always make this! The evaporated milk, although it sounds strange, does work. I uses a flavoursome kind of English cheese, extra mature Cheddar, and it was delicious. I am sure that both my Polish family and my Italian friends will love it when I make it for them. My husband said it was great. It would work well for a dinner party, as it could sit in the oven for a while to no ill effect. I served it with Polish mizeria (cucumber in sour cream).

doughnutgirl November 10, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a