Lasagna Pierogi

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Ingredients:
6
Serves:
6-8

ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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).
     
  4. This recipe is also wonderful with crumbled fried bacon added to the layers!! Thanks for posting.
     
  5. I love this stuff. I've made it with white sauce instead of evaporated milk...will try it this way next time. Asiago gives this a nice tang.
     
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Tweaks

  1. I love this stuff. I've made it with white sauce instead of evaporated milk...will try it this way next time. Asiago gives this a nice tang.
     

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