Pierogi Lasagna

Pierogi Lasagna

Carbs, bacon and cheese, what else do you need? Nothing. Maybe wine. Now imagine eating pierogis in lasagna form. That’s this; and it’s spectacular. A great dish to share with those you love.

Disclaimer: The calorie intake is quite large for this dish. But, it’s so delicious, how could I not share?

Pierogi Lasagna

Pierogi Lasagna

  • Author: Carmen
  • Total Time: 45 Mins


  • 2 lbs Thick cut Bacon, chopped
  • 3 Large Yellow Onions
  • 7 Tbs Salted Butter
  • 10 Cups of Potatoes, mashed (I use Yukon)
  • 3 Cloves of Garlic, sliced
  • 4 Cups of Triple Cheddar Blend (shredded, you can find it pre-packaged at the store)
  • 16 oz Lasagna Pasta
  • 8 oz Sour Cream (to be safe, I get the 16 oz. I’m also a gluten for sour cream)
  • 1 Cup of Chives, chopped


  1. Preheat oven to 375°
  2. Peel your potatoes and place into boiling water, cooking until tender. Strain and mash adding 4 Tbs of butter.
  3. Boil another pot of water, and cook pasta according to instructions on box.
  4. On your stovetop, place 3 Tbs of butter in a skillet, on medium-high. Begin to sauté your onions until they begin to ‘sweat’ (look shiny and wet).
  5. Turning down the heat to medium, add your sliced garlic, and chopped bacon. Make sure not to burn the garlic! Stir, and cook until onions are cooked through and bacon is cooked to your liking.
  6. Grab and grease a large casserole dish.
  7. 1. Lay a layer of lasagna noodles 2. Spread an even layer of mashed potatoes overtop of the noodles 3. Evenly distribute 1 cup of cheese 4. Evenly distribute 1/4 of the onion/bacon/garlic mix.  Repeat this 2x
  8. Add the final layer of lasagna noodles, topping with any remaining mashed potatoes (it’s ok if there’s none), and half of the remaining cheese and half of the remaining onion/bacon/garlic mix.
  9. Place lasagna in the oven, with lid, and cook for around 20-25min.
  10. Remove lid, and cook for an additional 3-4min until cheese is melted. Then remove from oven, and let lasagna sit for 10min.
  11. Smother the top of the lasagna with sour cream (only the portion that will be eaten then, or else the cream warms and runs).
  12. Finish with remaining cheese and bacon blend. Adding chives for a pop of color.

Leave a Comment

Your email address will not be published. Required fields are marked *