Pierogi Lasagna

My husband was diagnosed with Celiac Disease about 10 years ago. I've been find creative ways around gluten ever since.

Every now and then I get a hankering for Pierogi - warm little potato & cheese dumplings served pan-fried with bacon and onions. No, I'm not Polish. I have no family recipe to speak of. My mom often purchased the ready made Pierogi you'd find in the freezer section of the grocery store. So in my mind, Pierogi are meant to be easy, warm and comforting.

In the spirit of easy, warm, and comforting, I set out to make a gluten-free version to satisfy the craving. Could I make my own gluten-free dough. Absolutely. Though that wouldn't fit my "easy" parameter. So instead, I thought I might make a Pierogi-inspired lasagna.

It was every bit as rich as you'd imagine. Layers of noodles stuck together with creamy mashed potatoes and gooey cheese, studded with bacon and onions. Can you say "yum!"

I served my Pierogi Lasagna alongside my grandmother's Red Cabbage and grilled kielbasa. It read very Eastern European, and I was there for every delicious bite.

Pierogi Lasagna

Ingredients

·       1 tbsp olive oil

·       ½ lb bacon, diced

·       1 onion, thinly sliced

·       6 cups prepared mashed potatoes

·       ½ cup sour cream

·       2 eggs

·       2 tbsp fresh chives, minced

·       1 tsp onion powder

·       ½ tsp garlic powder

·       ½ tsp black pepper

·       9oz oven ready lasagna noodles

·       4 cups shredded cheddar

Preheat oven to 375F.

Add oil to a large skillet over medium heat. Cook the bacon until fully rendered and crisp. If starting to burn before rendering all the fat, reduce the heat to medium low. Remove the bacon from the pan using a slotted spoon and transfer to a plate lined with paper towels.

Over low heat, cook the onions in the bacon grease. Continue to cook and occasionally stir until the onions a very soft and golden.

In a large bowl, mix together the mashed potatoes, sour cream, eggs, chives, and spices until thoroughly combined. Stir in the cooked onions and bacon.

Transfer the noodles to a large bowl or baking dish. Pour over hot water. Soak while building the lasagna to moisten the noodles before baking.

Prepare a 13x9 baking dish with non-stick spray. Spread a very thin layer of mashed potatoes along the bottom. Line the bottom of the dish with the first layer of noodles. Spoon over just a quarter of the mashed potatoes. Ensure the noodles are fully covered. Sprinkle over about a cup of cheese. Repeat with three more layers of noodles and the remaining potatoes and cheese.

Bake for 45-60 minutes until the noodles are fully cooked through and the edges are golden brown.

Serves 8

Gluten Free Friendly!

Barilla makes GF oven ready lasagna noodles that work perfectly!