Post by Granny Smith on Aug 27, 2013 19:37:58 GMT -5
Pierogi Lasagna
1 lb lasagna noodles
4 lbs red or white potatoes, peeled and diced in 1" cubes
1/4 c sour cream (optional)
1/2 c milk
2 c shredded cheddar cheese
3/4 c butter (1 1/2 sticks)
1 onion, sliced in rings
Cook the noodles, drain, and set aside. Meanwhile, place potatoes in pot of cold, salted water (enough to cover), and allow to come to a boil. Continue boiling until potatoes are soft enough to yield easily when stabbed with a fork. Drain, mash or blend with a mixer. Toss in the milk and sour cream (if using), mix some more. Add salt to taste. Stir in cheddar.
Melt all the butter over medium-high heat, then sauté onion until the rings no longer hold their shape.
Preheat oven to 375. Grease the bottom of a 9×13 baking dish with some of the onion-butter. Lay noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle. Once done, smooth the potatoes, then spread about a quarter of the onion on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with noodles and the remainder of the onions and butter.
Pop in the oven for 20 minutes. Allow to cool 10 minutes before cutting and serving.
Note: To make ahead, assemble lasagna, cover, and refrigerate for up to 3 days. When ready to bake, place lasagna in cold oven and turn oven to 375. Once oven gets up to temperature, bake for an additional 30 minutes.
1 lb lasagna noodles
4 lbs red or white potatoes, peeled and diced in 1" cubes
1/4 c sour cream (optional)
1/2 c milk
2 c shredded cheddar cheese
3/4 c butter (1 1/2 sticks)
1 onion, sliced in rings
Cook the noodles, drain, and set aside. Meanwhile, place potatoes in pot of cold, salted water (enough to cover), and allow to come to a boil. Continue boiling until potatoes are soft enough to yield easily when stabbed with a fork. Drain, mash or blend with a mixer. Toss in the milk and sour cream (if using), mix some more. Add salt to taste. Stir in cheddar.
Melt all the butter over medium-high heat, then sauté onion until the rings no longer hold their shape.
Preheat oven to 375. Grease the bottom of a 9×13 baking dish with some of the onion-butter. Lay noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle. Once done, smooth the potatoes, then spread about a quarter of the onion on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with noodles and the remainder of the onions and butter.
Pop in the oven for 20 minutes. Allow to cool 10 minutes before cutting and serving.
Note: To make ahead, assemble lasagna, cover, and refrigerate for up to 3 days. When ready to bake, place lasagna in cold oven and turn oven to 375. Once oven gets up to temperature, bake for an additional 30 minutes.