Pierogi Lasagna

I've been obsessed with potato based sauces the past few weeks, and even made a few that I didn't put up here. It all culminated with this amazing potato lasagna that tastes like a pierogi with every bite. Each layer of noodle gave way to a thick, creamy, cheesy cloud of potato deliciousness.  Thanks to reader Chris for the Idea!
To make your sauce, start by simmering potatoes in milk. Once the potatoes are cooked and mashed, toss in sour cream. Then the cheese goes in. Build up your lasagna with the sauce, noodles, and some caramelized onions and scallions. After it bakes, its browned and amazing looking. Thick, hearty, and delicious. Bacon obviously takes it to the next level.

Pierogi Lasagna

For:  8 Servings

  • 4 Cups Milk
  • 3 Large Potatoes
  • 16 Ounce Sour Cream
  • 1 Pound Cheddar Cheese
  • 2 Onions
  • 1 Bunch Scallions
  • 1 Pound Lasagna
  • 8 Slices Bacon


  1. Chop the potatoes and place in large pot. Pour in the milk and bring to a simmer stirring occasionally and being careful not to burn the milk on the bottom of the pan. Bring some pasta water to a boil and cook your noodles. Meanwhile, cook the bacon and remove from pan. Remove excess grease. Slow cook the onions in the remaining bacon fat until very browned. When the potatoes are tender, mash them right in the milk. Kill the heat and add the sour cream. Stir in the cheese. Layer the potato sauce, noodles, onions, and scallions in a deep baking dish. Bake about 30-45 minutes at 400 until browned on top. Top with bacon and serve.