Wednesday, April 6, 2016

Pierogi Lasagna

This little creation was thought up/seen somewhere by my dear husband and since it's way less time consuming than actual pierogis (which he's been excited to try making since he got me a pasta attachment for my mixer), I decided to humor him and give it a shot.   I mean, carb overload aside, what can go wrong by mixing noodles, mashed potatoes, and sautéed onions?  I say win/win.  So, the result of my Saturday experiment is this yummy comfort food classic, pierogi lasagna. It would also be a great use for leftover mashed potatoes (though probably on a smaller scale). Here's how Mama makes it:

Pierogi Lasagna

Total time: 90 min
servings:  8

- 12 lasagna noodles
- 6 T. butter
- 4 medium onions, thinly sliced
- 1 t. salt
- 1/2 t. black pepper
- 1 c. shredded cheddar cheese
- 1/4 c. grated parmesan cheese
- 6 c. garlic mashed potatoes* (see my recipe below)

*garlic mashed potatoes:
- 3 lb. bag red potatoes, washed, peeled, and quartered
- 4-5 whole garlic cloves
- 6 T. butter
- 3/4 to 1c. milk
- salt/pepper, to taste


First start the onions: (25 min)
1. In a medium saucepan, melt butter over medium heat.  Add onions, salt and pepper, and cook for 10 minutes.
2. Reduce heat to low and continue cooking for 10-15 minutes, until softened and lightly browned.  Remove from heat and set aside.

Meanwhile, make the mashed potatoes: (20 min)
1.  Peel and rinse the potatoes, then cut into large chunks.  Place in a large stock pot and add the garlic.

2.  Cover with water, bring to boil over high heat.  Reduce heat to medium, and boil uncovered until potatoes are fork-tender, about 10 minutes.
3.  Drain potatoes and garlic, then return to the stock pot.  Add butter and mash to combine. This can be done using a stand mixer. Start on lowest setting, then to medium until smooth.


4.  Add the salt and pepper; continue to mash until well mixed.

5.  Add milk slowly to achieve desired consistency. 
6.  Reserve 1/2 c. onion, then add remaining onions to the potatoes.  Add the cheddar and parmesan, stir to combine.

Cook the lasagna noodles, assemble and bake: (55 min)
1.  Cook noodles according to package directions: bring 4 quarts of water to a rapid boil. Add salt to taste. Add 1 package of pasta to water and return to boil. Cook uncovered for 10-12 min, then drain.
2.  Preheat oven to 350 degrees and grease a 9x13" baking dish.
3.  Place 3 noodles along the bottom of the baking dish.  Top with 1/3 of the potato mixture.  Repeat twice.

4.  After third layer of potatoes, top with remaining 3 noodles, then the reserved 1/2 c. onion.

5.  Cover with foil and bake at 350 degrees F for 30 to 40 minutes or until heated through. Remove foil and cook uncovered for 5 minutes.  Serve warm.

What to do with the leftover lasagna noodles?
Try this!

No comments:

Post a Comment