Leftover mashed potatoes mixed with bacon and cheese layered between lasagna noodles creates what we know as pierogi lasagna. Yes it is loaded with carbs and yes it is delicious!
Sometimes you just crave carbs - from pastas like three cheese mac and cheese or bucatini cacio e pepe to potatoes like brown butter mashed potatoes.
But why not combine the two? I know it may seems like a little overboard but hey everything in moderation right?
I know for me, the idea came up when I had a ton of leftover cream cheese mashed potatoes. I'm never one to waste food so started researching some ways to utilize it.
Originally I was just going to use it as a filling for my homemade pierogies, but then I decided to switch it up and make a pierogi is lasagna form.
This is one of those dishes that is super easy to prepare and everyone (and I mean everyone) will absolutely love. So if you have some leftover mashed potatoes from the holidays, this dish should be at the top of the list.
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Ingredient Notes
- Bacon - l like to add some protein and when is bacon every a bad choice to add to a recipe?
- Mashed potatoes - you can take the time to make mashed potatoes specifically for this dish, but leftovers makes it easier.
- Cheese - sharp cheddar cheese works well with the mashed potatoes.
- Lasagna noodles - you can make your own pasta or just use store-bought noodles.
Ingredient Swaps
Like any recipe, you can mix up the ingredients for this pierogi lasagna recipe. Some variations include:
- While I like bacon, pancetta works just as well.
- If you don't have shallots, sweet, yellow, red onions or white onions will work too. They all high slightly different flavors.
- I personally like the flavor of sharp cheddar cheese, but any will work - from gouda to mozzarella to Gruyère.
Step-by-Step Photos
Cook the bacon in the skillet until crisp. Keep 2 tablespoon of the bacon grease and then cook the shallots and garlic for about 5 minutes.
Mix together the potatoes, shallots, garlic, 1 cup of cheese and half of the bacon. Lay 3 lasagna noodles on the bottom of the dish before adding ⅓ of the potato mixture and 1 cup of cheese.
Repeat layering 2 more times and finish with cheese. Cover the lasagna with foil and bake at 375°F for 30 minutes. Remove the foil and add the remaining bacon and green onions. Bake for 5 minute. Allow it to cool for 15 minutes before slicing.
FAQs
Pierogies are dough dumpling stuffed with a filling such as potato or cheese and usually served as a dish with onions or sour cream.
When the homemade lasagna comes out of the oven, that cheese is piping hot and can fall apart if you slice it too quickly.
You need to let the center settle and firm up. That means you need to be patient and wait at least 15 minutes before digging in.
Yes. You can prepare all the way up to baking. Just cover and place in the fridge for up to 24 hours. Bake at 375°F for 45 minutes before removing the foil and adding the bacon and onion.
Yes just prepare the pierogi lasagna all the way up to the step before you bake it. Cover tightly in aluminum foil and freeze for up to 3 months. Once you are ready to make, leave the lasagna in the fridge overnight so it thaws out.
You can also bake this lasagna right out of the freezer, but will need to add an extra 45 minutes to the cooking time with it being covered.
You can also freeze after baking. Just let cool to room temperature and then cover tightly in aluminum foil and freeze for up to 3 months.
Serving Suggestions
This pierogi lasagna recipe is filling enough on its own as a main dish but can also be a side dish. Some options include:
- Kielbasa
- Shaved Brussels Sprouts with Bacon
- Chicken Schnitzel
- Roasted Carrots, Parsnips and Brussels Sprouts
- Cabbage and Bacon
Pro Tips/Recipe Notes
- If you like tart, tangy flavor in your potatoes, stir in ½ to 1 cup of sour cream in the mashed potato mixture.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
- If you want to save a few minutes, no boil lasagna noodles can be used.
Similar Recipes
If you’ve tried this pierogi lasagna recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pierogi Lasagna
Ingredients
- 1 lb bacon, diced
- 4 shallots, diced
- 4 garlic cloves, minced
- 6 cups leftover mashed potatoes
- 4 cups sharp cheddar cheese, shredded
- 9 lasagna noodles, cooked to package instructions
- 2 green onions, diced
Instructions
- Preheat oven to 375°F. Spray a 9x13 baking dish with nonstick cooking spray and set aside.
- Heat a large skillet over medium-high heat. Add bacon and cook until crispy. Remove with a slotted spoon and place on a paper-lined plate. Drain all but 2 tablespoon of the bacon grease. Add the shallots and cook for 4-5 minutes, or until translucent. Add the garlic and cook for another 30 seconds. Remove from heat and set aside.
- In a large bowl, add the mashed potatoes, shallots, garlic, half of the bacon and 1 cup of cheese. Mix until combined. Season with salt and pepper if needed.
- Lay 3 cooked lasagna noodles on the bottom of the dish. Add ⅓ of the potato mixture followed by 1 cup of cheese. Repeat 2 more times, finishing with the cheese. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle on the remaining bacon and green onions and bake for another 5 minutes. Allow to cool for 15 minutes before slicing.
Notes
- If you like tart, tangy flavor in your potatoes, stir in ½ to 1 cup of sour cream in the mashed potato mixture.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
- If you want to save a few minutes, no boil lasagna noodles can be used.
- You can prepare the lasagna a day ahead of time. Just cover in the fridge before placing in oven to cook. You will have to cook 5-10 minutes longer.
Gayle Schoenhaus says
How long do u bake it if u use no boil noodles? I made a similar recipe and the noodles were still hard after 40 min.
Ryan says
I would bake 45-50 minutes. Just insert a knife to make sure they aren't hard anymore!