Italian Perogie Lasagna Recipe

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Italian Perogie Lasagna

LISA BOGER

By
@SOUTHERNDIVA

I found this recipe online, but it did not have the meat step. Well i decided to use Italian sausage in mine, but you can leave it out and just cook onions in butter if you prefer. Well it turned out great, i know it's a carb fest but it's great. I never thought noodles and potatoes would taste so good. Plus i never met a cheese dish i didn't like either. Good luck and enjoy!


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Serves:

6-12

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

6-9
cooked lasagna noodles(6 for smaller size baking dish ,9 noodles for a 9x13 dish)
5-6 large
russet potatoes cooked for the mashed potatoes, i slice mine for faster cooking time.
1/2 stick
butter
enough milk to make mashed potatoes i would say about 1/4-1/2 cup
1 lb
italian sausage mild or hot browned with the onions
1 medium
sweet onion sliced
3 c
grated american or cheddar cheese

Directions Step-By-Step

1
Cook lasagna noodles, i cook a couple of extra noodles in case they tear up. Peel and sliced potatoes, boil till done and drain add butter and whip potatoes add milk till you get a med stiff texture.
2
Slice onions and add to sausage while browning the meat, chopping up meat fine while cooking. Now your ready to put it together. Spray your dish i use a 8x11 or 9x13, make a layer of noodles in the bottom, spread 1/3 of the mashed potatoes over the noodles, 1/3 of the meat/onions over potatoes and top with 1 cup of cheese, repeat layer again, top with noodles,potatoes and cheese as the last layer. Bake at 375 for about 30-40 minutes. Cheese will get golden brown on top. Slice and serve.
3
8x11 = 6 squares, 9x13= 9=12 pieces.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: American