Perogy Lasagna (Oamc)

"Easy to make and freezes great! I would recommend baking it before freezing to blend flavours.**edited on October 24 to add instructions for Once a Month Cooking (see step 11). These is great to make during a cooking blitz especially when you are already making a traditional lasagne. It is easy to cook up some additional noodles and make this at the same time.**"
photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by  Pamela photo by  Pamela
Ready In:




  • Mix together cottage cheese, egg and onion salt.
  • In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion.
  • Line bottom of a 9 X 13 inch pan with 4 noodles.
  • Spread first mixture evenly on top.
  • Add 4 additional noodles and cover evenly with potato mixture.
  • Top with remaining 4 noodles, remaining cheese and bacon.
  • Bake at 350 degrees for 30 minutes.
  • Serve with sour cream.
  • For best flavour, bake ahead and reheat.
  • *My Husband doesn't really like cottage cheese, so I will often make this with 2 layers of the potato instead of the cottage cheese layer*.
  • **For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.

Questions & Replies

  1. I have made potato and cheese pierogi and the cheese I used was Farmer's cheese. It is a better consistency than cottage cheese. Would I would do is take the Farmer's cheese and mash it up with salt and pepper. take mash potatoes (no milk) and add that to the cheese, not too much or it will taste like potatoes, I would say one potato for every pound of cheese. then I caramelize some chopped onions and then mix that with the potato and cheese mixture. I forgot you would add a beaten egg into the potato and cheese mixture. I guess the bacon and stuff, that would be up to the individual. Anyway, I just gave away my potato and cheese pierogi recipe. LOL.
  2. Has anyone here tried making this with ricotta instead of cottage cheese?
  3. Can you taste the cottage cheese? This sounds delicious, but I'm not a fan of cottage cheese.


  1. You can use any kind of cheese and this is tasty. It absolutly freezes well and is a great use for leftover potatoes. Well done
  2. Super yummy!!! Everyone loved it, and at this house that's really saying something :)
  3. Excellent! Definitely better when baked ahead and reheated, as the recipe states.
  4. Vegan-ized it because of my dairy allergy and seriously dislike of bacon (GASP!), and it was amazing. The whole family LOVES it. Thanks!
  5. Great recipe as is but I use a pound of bacon. This is cold weather comfort food! Wow!


  1. Didn't use any bacon bits or bacon (SIL who is a vegetarian) and used onion powder instead of actual onions but this is a GREAT recipe. Just have to make sure that your potatoes are smooth. Thanks for a recipe even my picky DD will eat!



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