Jefferson County Recipe of the Day: Pierogi Lasagna

Try this delicious twist on traditional lasagna – Pierogi Lasagna.

Pierogi Lasagna


• ¾ cup chopped onion
• ¼ butter
• 9-12 lasagna noodles – cooked
• 6-8 medium potatoes – peeled and cut into pieces
• ¼ cup milk
• 2 cups of shredded cheddar cheese
• ½ cup butter
• 1 tsp salt
• 1 tsp garlic powder
• 1 (15oz) container of ricotta cheese
• ½ cup parmesan cheese
• ½ cup shredded mozzarella cheese
• 1 egg
• ¾ cup bacon (if desired) – cooked and crumbled


  1. Preheat oven to 375 degrees. Sauté onions in ¼ cup butter over medium heat until tender, remove from heat and set aside for later. In large pot, boil potatoes until tender then drain water after cooked. Add milk and mash the potatoes well (little lumps are okay, they add texture). Mix in cheddar cheese, butter, salt, and garlic. In a separate bowl combine ricotta cheese, parmesan, egg, and mozzarella.
  2. Stack the layers of the Pierogi Lasagna using a greased 9×13 baking pan. This can be done multiple ways…such as: Start with 3 lasagna noodles side-by-side on the bottom, next create a layer of the cheese mixture, then 3 more noodles, a layer of potatoes (add crumbled bacon if desired), 3 noodles. After layering is complete pour the buttery onions over the top.
  3. Bake covered for about 20 minutes, then bake uncovered for 5 additional minutes to lightly brown the top noodles. Enjoy!

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