Pierogi Lasagna

Pierogi lovers, this one’s for you! If you’ve ever wished you could turn those cheesy, buttery dumplings into a full-blown meal, Pierogi Lasagna is your answer. It’s everything you love about traditional pierogies—fluffy mashed potatoes, gooey cheese, caramelized onions, and crispy bacon—layered between tender lasagna noodles and baked to golden, bubbly perfection. No pinching or rolling required!

This dish is pure comfort food, perfect for potlucks, family dinners, or just a cozy night in. It’s rich, hearty, and incredibly satisfying. Plus, it’s easy to customize—swap in different cheeses, add more bacon (because why not?), or throw in some sautéed mushrooms for an extra flavor boost.

Whether you grew up eating homemade pierogies or just discovered them, this cheesy pierogi lasagna is guaranteed to hit the spot. 

I love making this recipe whenever I have leftover mashed potatoes—it’s the perfect way to give them new life! You get all the delicious flavors of homemade pierogies without the extra work, making it a go-to for lazy days. Honestly, the hardest part is just boiling the noodles!

Why You’ll Love This Recipe

• All the Pierogi Flavor, None of the Work: No rolling, stuffing, or sealing required! This lasagna-style twist gives you all the cheesy, buttery goodness with half the effort.
• Layers of Comfort: Creamy mashed potatoes, melty cheese, caramelized onions, and crispy bacon come together in every bite. It’s the ultimate cozy, carb-loaded meal.
• Feeds a Crowd: Whether it’s a family dinner, potluck, or holiday gathering, this hearty casserole is guaranteed to be a hit. It’s easy to slice and serve, making it perfect for sharing.
• Make-Ahead Friendly: Assemble it in advance and pop it in the oven when you’re ready. You can even freeze it for later, so a warm, cheesy dinner is always within reach.
• Easily Customizable: Swap out the cheeses, add sautéed mushrooms or spinach, or make it vegetarian by skipping the bacon. You can make it your own without losing the classic pierogi flavors.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Unsalted butter: Adds rich flavor and helps caramelize the onions to bring out their natural sweetness.
• Yellow onions: Cooked until golden and tender, they add that signature pierogi taste to every layer.
• Sharp cheddar cheese: Brings a bold, tangy flavor that pairs perfectly with the creamy mashed potatoes. Don’t use pre-shredded cheese since it won’t melt properly.
• Mozzarella cheese: Melts beautifully, giving the lasagna that irresistible gooey texture. Shred the cheese yourself for best results.
• Lasagna noodles: Cook according to package directions just until al dente, they hold up the layers without becoming too soft. Do not use oven-ready noodles.
• Mashed potatoes: The heart of the dish—make them extra creamy with a bit of butter and milk for the best texture. Use leftover mashed potatoes if you have them.
• Cooked bacon: Adds a smoky, salty crunch on top; feel free to use store-bought bacon bits for a shortcut.
• Salt and black pepper: Simple seasonings that enhance every layer—don’t be afraid to taste and adjust!

How to Make This Pierogi Lasagna Recipe

• Step One: Preheat the oven to 350℉. Grease a deep 9×13-inch casserole with cooking spray.
• Step Two: Melt the butter in a skillet over medium heat. Add the onions and saute until translucent and starting to brown. Remove from the heat and set aside.
• Step Three: In a medium mixing bowl, mix the cheddar and mozzarella cheese.

• Step Four: Place three lasagna noodles lengthwise on the bottom of the casserole dish.
• Step Five: Spread ⅓ of the mashed potatoes on the noodles.
• Step Six: Spread ⅓ of the onions over the potatoes.
• Step Seven: Sprinkle ¼ of the cheese over the onions.
• Step Eight: Repeat steps 4 to 7 twice more.
• Step Nine: Add a final layer of noodles and top with bacon and remaining cheddar cheese. Sprinkle salt and pepper on top.
• Step Ten: Cover the baking dish with aluminum foil. Bake for 30 minutes.
• Step Eleven: Remove the foil and return the pan to the oven for 10 more minutes to melt the cheese.
• Step Twelve: Let rest for 10 minutes before serving. Add desired garnishes, like green onions, chives, sour cream, etc.

What to Serve With It

• Tossed Salad: Balance the richness with a simple side salad. A mix of leafy greens, cucumbers, and a tangy vinaigrette adds a refreshing contrast.
• Sour Cream or Greek Yogurt: A dollop on top gives it that classic pierogi experience and adds a nice bit of tanginess.
• Applesauce: It might sound unexpected, but just like with traditional pierogies, a spoonful of applesauce pairs surprisingly well with the savory layers.
• Pickles or Sauerkraut: A little acidity from dill pickles or tangy sauerkraut cuts through the richness and adds a pop of flavor. Try my sauerkraut salad.

Variations and Substitutions

• Make It Vegetarian: Skip the bacon or swap it for sautéed mushrooms and spinach.
• Cheese Swap: Try swapping the sharp cheddar for smoked gouda, Swiss, or even pepper jack for a little kick.
• Use Different Potatoes: If you prefer a different texture, mix in sweet potatoes or use red-skinned potatoes for a slightly chunkier mash. Instant mashed potatoes will work in a pinch. Add 1 teaspoon of onion powder to them to give extra flavor.
• Make It Extra Creamy: Mix cream cheese into the mashed potatoes for a smoother, tangier filling. About ½ cup should add a velvety texture without overpowering the flavors. You can also spread a thin layer of ricotta cheese or cottage cheese over the mashed potatoes or mix it in for extra creaminess.
• Add More Protein: Want to make it heartier? Stir in cooked ground sausage, thinly sliced kielbasa, cooked bacon or shredded rotisserie chicken between the layers.

Storage Instructions

• Refrigerate: Let the lasagna cool completely before covering it tightly with plastic wrap or aluminum foil. Store in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for about 20 to 25 minutes or until warmed.
• Freeze for Later: Assemble the lasagna, but don’t bake it. Wrap the dish tightly with plastic wrap and then a layer of foil. Store in the freezer for up to 3 months. When ready to bake, thaw it overnight in the fridge and bake as directed, adding 10-15 minutes if needed.
• Make-Ahead Instructions: This recipe can be fully assembled the day before baking. Wrap it tightly in plastic wrap and refrigerate. You may need to add some extra baking time if you put it in the oven cold.
• Reheating Individual Servings: Microwave slices on medium power for 2-3 minutes, or bake in a covered dish at 350°F until heated. Adding a little extra cheese before reheating makes it taste freshly baked!

Recipe Tips and Tricks

• Use Sturdy Noodles: Cook your lasagna noodles just until al dente so they hold up well in the layers without getting mushy. A little firmness helps keep the structure of the lasagna intact.
• Extra Creamy Mashed Potatoes: For the best texture, make sure your mashed potatoes are smooth and well-seasoned. Adding a splash of warm milk or butter keeps them soft and spreadable.
• Caramelize the Onions Slowly: Cooking the onions low and slow brings out their natural sweetness—don’t rush this step! A little patience results in deep, rich flavor.
• Layer Evenly: Spread each layer evenly to ensure every bite has a good mix of potatoes, cheese, and onions. Using an offset spatula makes spreading the mashed potatoes much easier.
• Don’t Skip the Resting Time: Let the lasagna sit for at least 10 minutes after baking. This helps it firm up, making it easier to slice without falling apart.
• Customize Your Cheese: A mix of sharp and mild cheeses gives the best balance of flavor and meltability. If you like a little stretch, add extra mozzarella on top before baking.
• Make It Ahead: This dish is perfect for meal prep—assemble it a day in advance, store it in the fridge, and bake it when ready. Just add a few extra minutes to the bake time if starting from cold.

Pierogi Inspired Recipes

• Pierogi Casserole
• Chicken Alfredo Pierogi Casserole

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