PIEROGI LASAGNA
This is wonderful with a nice ham dinner,even better made the night before and then warmed up.If you like mashed potatos and onions you'll love it.I just use instant mashed potatos but you can adjust this with real mashed.
Provided by Dina Dippold
Categories Pasta Sides
Time 2h50m
Number Of Ingredients 13
Steps:
- 1. In dutch oven melt butter,add onions and saute till soft.Add salt and pepper to taste parsley and garlic and onion powder.Add sour cream,stir till smooth.Set aside 2 cups for the final topping.
- 2. While onions are sauteing make mashed potatos for 10 servings,set aside.Add less water as you need the potatos to be stiff.
- 3. Add 2 cups of onion-sourcream mixture to potatos.Add the eggs,parm.or romono cheese,mix well.In a deep lasagna pan(mine is a 9x13 inch pan with 4 in sides)ladle enough of sourcream mixture over bottom of pan.Place lasagna noddles over bottom of pan to cover cover with potato mixture,ladle more sourcream mixture,then sprinkle with the shredded cheeses.Keep alternating to top.Put reserved 2 cups of sour cream mixture on top.
- 4. Bake at 350 degrees for 1hour covered,uncover and sprinkle remaing cheeses on top sprinkle with the garlic powder,onion powder,salt and pepper.Bake till golden brown on top and bubbly.Some oven temps.vary so i make sure a knife inserted comes out clean.
- 5. Remove from oven,this really needs at least 40 minutes to set or it will run.Depending on the deepness of your pan times vary.We actually let it set to a little above room temp.Cut into squares great with keilbasa,ham,pork chops anything.
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