Nutrition info - Recipes

Baked Pierogi-Lasagna

Mashed potatoes can't stand up to this simple casserole. With just a little extra effort and a few more minutes, put this pierogi lasagna on your next dinner plate instead of the same old potato.

Baked Pierogi-Lasagna


For 7 people

  • 5 potatoes, peeled and cubed
  • 1/2 cup(s) milk
  • 1/2 cup(s) butter, melted
  • 9 bacon slces, diced
  • 1 onion, chopped
  • 6 garlic cloves, diced
  • 8 ounce(s) lasagna noodles
  • 2 cup(s) shredded cheddar cheese
  • 1 salt to taste
  • 1 pepper to taste
  • 1 cup(s) sour cream
  • 3 tablespoon(s) chopped fresh chives


Preheat oven to 350 degrees. Place the potatoes in a large pot with water to cover over “high” heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tbsp. of butter, mash and set aside. Melt the remaining 2 tbsp. of the butter in a large skillet over medium high heat. Sauté the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked. Cook the lasagna noodles according to pkg. directions and cool under running water. Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch-baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese; season with salt and pepper to taste. Bake, uncovered, at 350 degrees for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.
Ready in 1 hour and 30 min

Nutrition facts

  • Kcal: 556.39 kcal
  • Fibers (g): 4.22g
  • Sodium (mg): 731.8mg
  • Carbs: 56.28g
  • Fat: 26.16g
  • Saturated fat (g): 14.26g
  • Proteins: 24.14g