Pierogi are filled dumplings that often have some combination of potato, cheese and meat inside. Rather than making individual dumplings, we decided to try it in the style of a lasagna. This is a rich and hearty dinner, so consider a light salad alongside for freshness.
You will need:
- 1 package fresh lasagna noodles (or 9 boxed noodles, parboiled)
- 12 oz thick cut bacon
- 1 large onion, diced
- 2 lb red skinned potato
- 3 T butter
- 8 oz reduced fat chive and onion cream cheese, room temperature
- 1 small bunch scallions, trimmed and chopped
- Salt and pepper, to taste
- 3 c shredded cheddar cheese
Then you will…
- Preheat your oven to 400 degrees. Line a rimmed baking sheet with foil. Lightly grease a 9×13 baking dish with nonstick cooking spray.
- Spread the bacon on the prepared baking sheet. Bake for 10-12 minutes or until starting to crisp up. Remove from the oven. Transfer the bacon to a paper-towel lined plate and set aside. Crumble once cool.
- Reduce oven temperature to 350 degrees.
- Cut the potatoes into 1 inch chunks. Put them in a large pan and cover with cold water. Add some salt.
- Bring the potatoes to a boil and allow to cook until able to be easily pierced with a fork, about 7-10 minutes.
- Drain the potatoes and return to the pan. Add the butter and cream cheese, and mash the potatoes until mostly smooth.
- Mix in the scallions and half of the bacon.
- Season with salt and pepper to taste.
- Line the baking dish with 1/3 of the lasagna noodles.
- Spread 1/3 of the mashed potatoes and sprinkle with 1/3 of the cheese.
- Repeat two more times with the remaining noodles, potatoes and cheese.
- Sprinkle the top with the remaining bacon.
- Cover lightly with foil.
- Bake for 30 minutes.
- Remove the foil and continue baking until warmed through, bubbly and golden, another 15 minutes or so.