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Polish Pierogi Lasagna Recipe

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Pierogi is one of the best Polish foods. You cannot visit Poland without trying them. While there are loads of frozen options in the market but fresh homemade pierogi are the best. Unfortunately, these take a lot of time and effort when it comes to making them since each dumpling needs to be filled and sealed individually. Plus making pierogi is an art that you need to learn and master!

The Polish pierogi lasagna recipe is a great way to eat pierogi without all that work. Essentially, the main ingredients and the layers remain the same. You just don’t make dumplings! If you ask me, I think the taste is pretty much the same.

The Polish pierogi lasagna recipe is often confused with the lazy pierogi (pierogi leniwe) which is a completely different dish. This is however a lazy way to make the famous pierogi ruskie.

You will find that more often than not, this Polish pierogi lasagna also gets referred to as a casserole. This is because it is baked in a casserole or a pan.

Polish Pierogi Lasagna Recipe

Part I – Peel And Boil The Potatoes

For this recipe you will need about 5 average sized potatoes. Peel and boil the potatoes. I find that cutting the potatoes into smaller cubes helps boil them more evenly and quickly.

Part II – Peel And Dice 2 Onions

While the potatoes are on the fire, peel and dice two onions. Fry them in butter for about 5 minutes. You will notice that the color of the onions will turn golden brown. That’s when you want to stop frying them.

Part III – Precook The Lasagna Sheets

Precook the lasagna sheets
Precook the lasagna sheets.

Precook the lasagna sheets. This is really easy to do. All you have to do is boil some water. Add a few drops of oil to the boiling water. Now place the lasagna sheets into the water. Cook the sheets for approximately 3 minutes. 

Once the sheets are cooked, gently remove them from the water and place them on a plate. It is essential that the lasagna sheets don’t touch each other. This is because they will stick to each other and when you try to separate them, the sheets will rip.

Place the plates at a slant so that the excess water drains off. 

Part IV – Drain The Potatoes

At around this time you will find that your potatoes are ready. You can pierce them with a fork to see if they are cooked through and through. If the fork pierces the potato without resistance then the potato is cooked. If there is a resistance then the potatoes need to be boiled for a longer time.

Drain the potatoes well and mash them with the fried onion and 6 tbsps. of farmers cheese. You can substitute this cheese with parmesan cheese or any other cheese that you have available. The best results however are got with farmers cheese.

Divide the filling into three parts so that you can spread it across three layers when assembling the Polish pierogi lasagna.

Part V – Preheat The Oven 356F

Part VI – Oil A Heat Resistant Vessel With Butter 

Oiling the vessel will help prevent the lasagna sheets from sticking to the edges of the pan. It will also help reduce the risk of burning the bottom of the Polish pierogi lasagna. Butter the heat resistant pan

Butter the sides of the heat resistant pan.

Part VII – Assemble The Polish Pierogi Lasagna

When assembling the Polish pierogi lasagna, you need to follow a certain order. First layer the bottom of the dish with lasagna sheets. This should cover the entire bottom of the dish. Once you are done with this, spread out the filling on top of the layer. 

Layer the lasagna and the filling for Polish pierogi lasagna.
Layer the lasagna and the filling for Polish pierogi lasagna.

Repeat the steps twice more such that you have alternating layers of lasagna and filing. Cover the third and last layer of filling with lasagna sheets  and spread parmesan cheese on top. You can use any other cheese you have available in case you don’t have parmesan in stock.

Polish pierogi lasagna is ready to serve.
Polish pierogi lasagna is ready to serve.

Cover the Polish pierogi lasagna with a lid and place it in the oven. Bake the lasagna for 45 minutes and then serve warm.

FAQs About Polish Pierogi Lasagna Recipe

What’s The Difference Between Polish Pierogi Lasagna Recipe And Lazy Pierogi?

Lazy pierogi and Polish pierogi lasagna are two very different recipes and you will be able to point out the differences at first glance. First off, the Polish pierogi lasagna is a layered dish and is baked. Lazy pierogi on the other hand are tiny diamond-shaped nuggets. 

The ingredients also are a tad bit different. Pierogi leniwe uses flour, eggs, and farmer’s cheese. Polish Pierogi on the other hand uses potatoes, farmers’ cheese, and onion. Plus it uses lasagna sheets.

I Can’t Get Farmer’s Cheese, Which Cheese Is The Best Substitute?

Most Poles use Farmer’s cheese for this recipe and in Poland, it is very easy to get your hands on some. If you can’t get any then try to use either cottage cheese or parmesan cheese as a substitute. Failing which use any other cheese that is at hand. 

If you want to make the cheese at home, you can try my homemade farmer’s cheese recipe. It is really easy and turns out pretty delicious.

Do You Have Any Other Pierogi Recipes?

I have loads of pierogi recipes to try. Some of them are sweet while others are savory. The Polish pierogi lasagna is the easiest of them but if you have the time on hand, you should definitely give these a shot.

Yield: 12 servings

Polish Pierogi Lasagna Recipe

Polish Pierogi Lasagna Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes

Ingredients

  • lasagna noodles (about 12 sheets)
  • 5 average potatoes
  • 9 oz (250g) of farmer's / cottage cheese
  • 3 tbsps of butter + some to oil the vessel
  • 2 onions
  • 1-2 tsps of salt
  • 6 tbsps of parmesan or any grated cheese

Instructions

  1. Peel and boil potatoes until soft.
  2. In the meantime, peel and dice onions.
  3. Fry them with butter for about 5 minutes.
  4. Precook all the lasagna sheets. Place them in boiling hot water with a bit of oil and cook for 3 minutes. Drain them on a plate, making sure, the sheets won't touch each other otherwise they will stick together.
  5. Drain potatoes and mash them with onion and farmer's cheese. Divide the filling into 3 pieces.
  6. Preheat the oven to 356°F (180°C).
  7. Oil the heat-resistant vessel with butter.
  8. Assemble pierogi lasagna in the following order:
  • lasagna sheets (that will cover the entire bottom of the dish)
  • filling
  • lasagna sheets
  • filling.
  • lasagna sheets
  • filling
  • lasagna sheets
  • parmesan/ grated cheese

Cover the vessel with the lid.

Bake for 45 minutes. Serve warm.

Notes

  1. Depending on the size of your vessel and lasagne noodles, you will use 5-15 sheets.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 812Total Fat: 42gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 192mgSodium: 2351mgCarbohydrates: 55gFiber: 6gSugar: 15gProtein: 56g

These data are indicative and calculated by Nutritionix

 

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