This Pierogi Lasagna recipe has layers of pasta, potatoes, cheese and onion and is perfect for a crowd.
My mom and I were talking about memories today. I was telling her how I have a few very vivid, distinct memories from my childhood. These memories come to me at random times and usually involve all of my senses. I can hear the sounds that were in the background. Smell the aromas. Feel the warmth or coolness. It’s quite strange when it happens.
One of these memories is my 10th birthday. It was my first sleepover party.
My mom had a rule — I could invite the number of friends that corresponded with my age. In this case, I had 10 friends sleeping over. Ten 10 year old girls…was she nuts?!?
I remember the weather was cold and gray with snow flurries. We played outside until our noses were pink and our hands were frozen. Then we took the party inside.
My prized gift that year was the new Cyndi Lauper tape — She’s So Unusal. I remember all 11 of us dancing to “Girls Just Wanna Have Fun” all night long.
We giggled…a LOT. Ate way too much junk food. And, stayed up until the wee hours of the morning sharing our deepest secrets and wildest dreams. It was pure adolescent bliss.
As I was reminiscing with my mom about this party and she told me what she remembered from that weekend…making three trays of this Pierogi Lasagna. It was one of my favorite foods growing up.
Initially, she had made one pan to serve along side my favorite chicken cutlets. After all, we were 10 year old girls – how much could we eat?
She remembers us devouring the first pan in a matter of minutes. So she made another. And, we devoured that one. And, then another. We were pierogi eating machines.
She told me that she had never seen little girls eat so much. She even had moms calling her after the party for the recipe.
It’s no wonder that this recipe was so popular. It has all of the flavors of traditional pierogies — pasta, potatoes, cheese, butter and onions — layered into a lasagna. It was always a family favorite when I was growing up. Now, it’s a favorite in our house. We have it at most family gatherings.
It’s extremely easy to make and can even be made ahead of time and frozen for up to 2 months. I usually make a double batch and freeze one for another day.
One of the anomalies of this recipe is that you have to use instant mashed potatoes. So put away your potato peelers – you don’t need them for this recipe. I’ve tried it the other way and but the instant potatoes are so much better. I love using the Idaho Spuds Three Cheese variety.
This recipe is perfect for holiday meals, too. I always serve it the day AFTER Thanksgiving…it goes perfectly with leftover turkey.
Idaho Spuds has five downright delicious flavors that make a great plus one for the holidays. They are easy to prepare and taste great.
To help ring in the holiday season, Idaho Spuds is hosting a Home for the Holidays Idaho giveaway. You could win a luxury getaway to Shore Lodge on beautiful Payette Lake in McCall, Idaho. Learn more here.
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- 1 box lasagna noodles
- 2 oz packages Idaho Instant Potatoes 3.74, 8 servings
- 1 cup butter
- 1 large onion sliced
- 12-16 slices white American cheese slices
- Prepare lasagna noodles according to package directions; drain and lay out on parchment paper until ready to use.
- Prepare instant potatoes according to package directions.
- Add the butter and onions to a sauce pan and melt over medium heat.
- Place 1/4 cup of the butter mixture in the bottom of a 13x9 baking dish.
- Add a single layer of noodles (about 1/3 of the package).
- Top with 1/3 of the prepared potatoes and spread to cover noodles.
- Drizzle with 1/4 cup of the butter mixture.
- Top with a single layer of cheese slices (about 6-8 slices).
- Add two more layers of noodles, potatoes and butter.
- Top with a final layer of cheese.
- Bake in a 350 degree oven for 25-30 minutes or until cooked through and bubbly.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/