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Just like your half-Polish, half-Italian grandmother used to make!

Everyone who’s ever had pierogies loves them. Unless they don’t like potato, cheese, pasta or butter, in which case they are clearly mad. I have yet to make pierogies, but I have a little ace up my sleeve called pierogi lasagna. It’s very easy, if time consuming.

Recovering carbophiles may wish to avert their eyes, lest they become entangled in the enticing mesh of potatoes and pasta. On the other hand, this dish is relatively low fat (remember, the butter is being distributed among 12 servings, and I found that fat free cheddar did the trick quite adequately), and they sit like a brick in your stomach, so you’re not likely to want more than one piece of the stuff.

We begin, predictably, with potatoes. These are some of the most beautiful reds I’ve seen in a long time.

Red potatoes.

The skin was so lovely, in fact, that I left it on. That’s my usual preference anyway, though.

Red potatoes: mashed.

Stir in some cheddar and sour cream. I left out the butter, for now.

Red potatoes: with cheddar.

Sautee a sliced onion in a 1.5 sticks of butter. This is why there was no butter in the potatoes.

Onion: sauteed.

Now we begin the lasagna part of all this. Spread a little onion-butter on the bottom of a 9×13 baking dish.

9x13 baking dish: buttered.

Lay down some noodles.


Spread potatoes little by little. It helps to drop a dollop, then spoon it out, working row by row along the noodles.


And then some onions and butter on top of that.


Repeat that a few times, then top with noodles and the rest of the butter and onions. There should be more of this stuff on top than in any of the layers.

The top!

Bake for 20 minutes and you get this.

Pierogi casserole, baked.

Use your baking time as an opportunity to fry up some kielbasa. Enjoy the hell out of it.


Pierogi Lasagna

1 lb lasagna noodles
4 lbs red or white potatoes
1/4 c sour cream (optional)
1/2 c milk
2 c shredded cheddar cheese
3/4 c butter (1.5 sticks)
1 onion, sliced in rings

Cook the noodles. Chop potatoes into 1″ cubes, place in pot of cold water (enough to cover), and allow to come to a boil. Continue boil until potatoes are soft enough to yield to a fork stab. Drain, mash, blend with a mixer. Toss in the optional sour cream and milk, mix some more. Add salt to taste. Stir in cheddar.

Melt all the butter over medium-high heat, then sautee 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.

  1. Tami Said,

    I make a simliar version of this. Yours looks so very good! Growing up in a little town in the suburbs of Pittsburgh, we grew up buying pierogi from the neighborhood church ladies every Wednesday. If you can’t buy them from some church ladies, or you don’t make them yourself (like I don’t) this is pretty good. This dish goes over well at my house. :)

  2. Amanda Said,

    Ooooh – that looks so good – and bad for you at the same time.

  3. ashley Said,

    oh wow talk about a delicious looking carb fest!! yum!

  4. smörgåsbroad Said,

    MMMMMMMMMMMMMM. I just had the recent pleasure of making pierogi with the help of three REAL Polish girls. With the authentic cheese they use in Poland. They were awesome but it took three hours, so I can see why pierogi lasagna is a terrific idea!

  5. Jesse Said,

    I think I just died a little inside this looks so insanely good. Would it be too crazy rich with a little butter and mustard sauce poured over it? For some reason that sounds really good to me…

  6. Natasha @ Becoming Something Said,

    This is a great idea. I’d like even more onions myself and more caramalized. Would you eat this with sour cream or a dollop of plain yogurt??

    I really like that you left the skins on. Skin’s the best part and healthier and adds colour to the dish.

    I’ve starred this on Tastespotting.

  7. rachaelfaith Said,

    This is absolutely carb-crazy. Right up my alley!

  8. Anonymous Said,

    I tried a version of this at a picnic last summer.

    It had crispy bacon, cheddar, AND sour cream (which turned to cheese as well) between the layers and was the most unbelievable thing.
    So rich, I could only take 3 bites of it, but soooo good.

  9. Becky Said,

    i could totally just eat those mashed potatoes with the cheddar by themselves, but add more carbs and that’s just amazing! so hungry.

  10. EAT! Said,

    I am adding this to our holiday menu. I love making pierogis, but they seem to disappear so quickly. This looks like a good substitute when I need a pierogi fix.

  11. aleta meadowlark Said,

    tami – truly we are dinner sisters. How do you do yours differently?

    amanda – yes.

    ashley – thanks!

    smörgåsbroad – SO jealous! What is the authentic cheese out of curiosity? I can only assume it is not Vermont cheddar.

    jesse – it’s ALREADY covered with butter, but I have not enjoyed it with a mustard sauce. You, however, are free to enjoy however you so wish. =)

    natasha – you should be my food stylist! I hid the sour cream in the potatoes, what a missed opportunity. Kudos on your skin fetish, and extra thanks for the star!

    rachaelfaith – you know you wanna . . .

    anonymous – I considered bacon, but figured I had my fat fill for the day as is.

    becky – it’s everything you dream it would be. 😉

  12. aleta meadowlark Said,

    eat! – That’s totally flattering! It’ll be like I get to cook for a second family come holiday times. =)

  13. heather Said,

    YUM! i have never heard of this and would have never thought such a wonderfully carbo-laden dish existed. i need to make this asap… i think i’ll add bacon though… just cause.

  14. Anonymous Said,

    Genius. I want this so badly. This is now on my weekend list. You are a goddess and we shall celebrate in your name.

  15. jimmy Said,

    I made this last night, and it was good. My only comment would be that I wish I had seasoned the mashed potatoes before layering them in the lasagna.

    Other than that, it was very unique and enjoyable. Now I have about 8 servings leftover so I can destroy my gut.

  16. Lo Said,

    Yeah. I saw the fruit salad… but I ended up over here commenting on this lasagne.

    It looks spectacular (not to mention carb-o-licious). What a great way to get the flavors of the perogie together in a flash. I am now your devotee :)

  17. Jamie Said,

    Pure evil. It's 9:30pm and I'm considering going to buy the ingredients.. No better time for Cheddar & Potato Pierogi Lasagna than after midnight.

  18. Cheleida Said,

    I just made this with mini-Yukon gold potatoes and pepperjack cheese. Tasty and filling for turkey day!

  19. Alex Said,

    I’m going to make this tomorrow with a few substitutions. I feel like you could do it with a lot less butter, so we’ll see, but I’m gonna add sauerkraut and kielbasa and then for cheese use a mix of smoked swiss/cheddar and a mix of cheddar and mozzarella.

  20. Outdoors2 Said,

    Gonna do this! Wow!Onions!Onions!Onions!
    Thanks Glad I stumbled your site

  21. Shayne Said,

    I am not so sure I would want to see the nutrition information on this one but it sure would make my taste buds happy.

  22. Anonymous Said,

    i added bacon to it…reminded me of a breakfast dish…you could do the same with hash browns

  23. Bushra Said,

    hey there! this looks fantastic, any tips on cooking the noodles?

  24. [eatingclub] vancouver || js Said,

    For some reason, this brings a huge smile to my face. Looks so warm and comforting.

  25. Sarah Said,

    Ohhhhh my, this looks delicious. I love pirohi!

  26. Valerie Said,

    I made this tonight. OMG!!!! FOOD PORN!!!!!!!!!! I used a lot more onions and butter. Cause if you’re gonna do it, DO IT. Man, this was freaking awesome.

  27. Leigh Said,

    Oh, Aleta. How funny! I just wandered back through your posts and found this. Traditional Polish Pierogi was my first official entry after my introduction on my food blog. In fact, it was mentioning to several friends that I had made homemade pierogi that inspired me to start Full (Gastronomic) Tilt in the first place. I so enjoy your site!

  28. Cristina Said,

    Dear, god. This looks amazing. Thank you! :)

  29. Mandy Said,

    I cannot wait to try this out! I am currently studying in Poland and would love to make this for my Polish neighbors. Also, I love the finished pic with the Kielbasa on the side, its a perfect Polish touch.

  30. kimberwolf Said,

    made this tonight…sigh. we added some cheese to the top as well, but next time i shall add more onions! hooray!

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  33. Laura Wilde Said,

    can this dish be prepared and frozen then thawed and baked?
    going to hunting camp and don’t want to spend alot of time cooking at camp.
    thank you,

  34. ted truner Said,

    Enjoy this dish with a fine bratwurst or currywurst and a nice german bier… cheers!

  35. Laureen Said,

    This is exactly how my mom makes it! And I am looking forward to making it for my very own first Easter living away from her. I can’t wait!! :)

  36. Pierogi tossed in butter with sour cream and onions. | Irene en route. Said,

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  37. Taryn Said,

    I love this, and I think I have everything to make it right now. Also, I am mad in love with your blue pyrex and white mixing bowl, where did you find such gems?

  38. Cory Ahern Said,

    I am of polish descent, and learned to make pyrogie from my mom, and watched my grandma make it as a tot – we make it often, but i have to say, i had not thought of doing this! (i don’t know what authentic cheese is….) but i use a combo of cheddar, jack, american and swiss, if i have it, in my potatoes, and season them very well with pepper, and some salt – almost over season them, as the taste fade a bit – I also put the onions in the potatoes, and caramelize them well – but i love the layering here! I would suggest putting a thin layer of sour cream on top at the table, to give flavor (!) and cut down on how much gets taken, as it’s the real finisher for us.
    Wow – i can’t wait to tell my mom about this (what do you want to bet she already knows, just never thought to share!)
    Thank you so much for sharing – i ‘pinned’ this one!

  39. Kimberly Said,

    LOVE this!!! I do something similar, I put the mashed potatoes and cheese inside jumbo stuffing shells, my family always gets so excited when I make it!

  40. Sarah Said,

    Oooh, my mum used to make something like this when I was a kid and I LOOOOVED it! Making this for my cousin’s and my Potato Appreciation Evening this week.

  41. Francie Said,

    I think i might add some fried cabbage to those onions!

  42. Patricia Said,

    This is such a nice side. I think it goes with anything. Thank you for the idea.Ithink you can add garlic or extra onion or even mushrooms to this or even switch cheeses.

  43. Jenni Said,

    I know this post is old…but to answer the traditional cheese question, my Polish mother (and I think Martha Stewart LOL) always uses soft Farmer’s Cheese. And pierogi dough is so much softer than lasagna noodles, more like gnocchi, but this DOES sound good! :). Now, can you invent a paczki cake for me? Polish comfort food in large sizes = yum.

  44. ラッシュガード ビラボン Said,

    chanel トート

  45. Charlie V. Said,

    This looks like an awesome dish, but as any respectable person of Polish heritage knows, nothing beats the real thing. I’ve spent the time to make pierogi’s, one time taking as much as 10 hours to make over 400 in the various fillings – Potato; Cheese; Potato and Cheese; Meat (and you DON’T use kielbasa); Sauerkraut; Sauerkraut and Mushroom; Mushroom; Onion and Mushroom; Cherry; Blueberry; Plum; Apple, etc. The reason I mentioned all of these fillings is that over the years, I’ve met too many people that think that Potato is the only filling. It’s not. And the commercial version of the potato pierogi that comes in a ‘green’ box is way over seasoned with salt. And don’t let the last name fool you. It may be Belgian, but my mother’s family was all Polish. Her, her mother and her aunts were the ones who taught me to cook and bake not only the Polish dishes, but also some of the Belgian cuisine as well.

  46. Sheila Said,


    Can you prenake and put in freezer or fridge?

  47. Sandy Said,

    Sounds great! I’d add some sauerkraut to it too.

  48. Bridget Said,

    I make mine with layers of fried cabbage in between. I know it as Polish Lasagna.

  49. Dameita Said,

    I made this tonight and my husband & I didn’t really like it. There wasn’t much flavor and it was way too greasy because of all the butter. The picture looks delicious but actually this isn’t.

  50. Mary Said,

    This is a wonderful recipe. I wanted to add that since there are many people who cannot tolerate gluten and thus cannot enjoy perogies……I have actually made this recipe using gluten free lasagna noodles. The lady I made it for had not had perogies in over 29 years. The tears in her eyes said it all!!!

  51. 57 Gluten Free Lasagnas Recipes | Daily Healthy Tips Said,

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  52. Maddie Said,

    I made this last night for my family and it was a big hit! Just remember to start the potatoes before anything else because those take longer than anything else. Very tasty!

  53. Said,

    Hello baby
    The article is very helpful for me,i like it,thanks a lot!

  54. Lori Bean Said,

    Can you make with oven ready noodles

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