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italian perogie lasagna

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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!

serves 6-12
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For italian perogie lasagna

  • 6-9
    cooked lasagna noodles(6 for smaller size baking dish ,9 noodles for a 9x13 dish)
  • 5-6 lg
    russet potatoes cooked for the mashed potatoes, i slice mine for faster cooking time.
  • 1/2 stick
  • 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 md
    sweet onion sliced
  • 3 c
    grated american or cheddar cheese

How To Make italian perogie lasagna

  • 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.

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