Wednesday, October 14, 2009

Perogi Lasagna

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This is just a basic recipe, I have changed it up to include things like bacon, sausage, ricotta cheese, hot peppers, spinach, add whatever you like, make this and every recipe that you make, your own!
I got this basic recipe from a cookbook I got from PBS for donating quite a few years back called "No Takeout Tonight". It was a supplement included with the book, that was printed on just a piece of paper with a thank you for donating, stuffed inside the book.

Perogi Lasagna

1 onion chopped
1½ sticks butter
8 c warm mashed potatoes
1 lb velveeta cheese, cubed
8 oz sharp cheddar cheese, shredded
1 T parsley flakes (plus 2 T for top)
2 T salt
¼ c grated parmesan cheese
9 pcs cooked lasagna noodles

Preheat oven to 350°. Melt butter, add chopped onion.
Saute until onions are clear. Remove from heat and set aside.
Combine mashed potatoes, velveeta cheese, sharp cheddar cheese, parsley flakes, salt and ½ of butter and onion sauce. Stir with heavy wooden spoon until smooth (expect some velveeta not to melt).
Place 3 noodles on bottom of baking pan, spread ½ of potato mixture, layer 3 more noodles, spread remaining mixture, cover with last three noodles.
Pour remaining butter and onion sauce, sprinkle with parm cheese and parsley flakes.
Bake 35-40 mincut into squares like lasagna.

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