Pierogi Lasagna

Hi all, my name is Stephanie Weigel and I am a friend of Allison’s. :grin: When Allison asked me to do a guest post, at first I was thinking that I would prepare a recipe from my Cooking Light cookbook because Allison loves her Cooking Light. :cool:

Then I thought, you know what, Allison does such an excellent job blogging about healthy and delicious recipes that I would break out of GDW’s comfort zone today and prepare a dish that is anything but healthy, but also possible the best thing you will ever eat! :mrgreen: (Not to toot my own horn or anything) :razz:

I prepared this dish a few years ago for my husband’s family’s Thanksgiving dinner and everyone loved it so much I am now required to bring this as my dish to every occasion! So I hope you all enjoy my Pierogi Lasagna!

Ingredients:

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  • 4 boxes of prepared mashed potatoes (not the box kind but the premade ones in the cooler section, I usually go with garlic for a little extra flavoring)
  • 4 sticks of butter (I know YIKES) :wink:
  • 1 Vidalia or Spanish onion
  • 1 lb of Velveeta Cheese
  • 1 ½ boxes of Lasagna Noodles
  • 9×13 casserole dish

Then it’s time to get cooking! :mrgreen:

  1. Boil water for lasagna noodles and cook noodlesSummer2010 486
  2. Finely chop onions (if you are not a fan of cooked onions you can either puree them in a magic bullet until they are liquid or use onion powder)
  3. Melt butter and sauté onions in the butter (save a small amount to use for the top of the dish)
  4. Microwave the mashed potatoes
  5. Put the hot potatoes in a large and bowl.Summer2010 485
  6. Cut the Velveeta into tiny cubes and add it to the hot mashed potatoes and stir your little heart out until all the cheese melts.
  7. Rub butter on the bottom of the dish
  8. Now let the layering begin……noodles, a little of the butter onion mixture, mashed potato cheese mixture, a little bit more butter and more noodles. Repeat this until the dish is full, finishing with a layer of noodles topped with remaining butter.
  9. Preheat oven to 350 degrees. Bake for approximately 30 minutes, or until it gets bubbly and warm.

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I hope you all enjoy this as much as my family does! :cool:

(Note from Allison: The crazy dog lady in me just had to include a picture of Stephanie’s sweet little pup – Peanut! :mrgreen: )

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11 Comments so far
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Yummy, that looks super tasty. Love the picture of Peanut. Super cute <3

[Reply]

AHHHHH! THIS LOOKS AMAZING. And requires all CAPS :)

[Reply]

You had me at four sticks of butter – yum!!

[Reply]

Holy moly, this looks amazing. But anything with 4 sticks of butter is going to be fantastic! ;)

[Reply]

I must say this lasagna is pretty wonderful =)

[Reply]

Sounds amazing – thanks for sharing!

[Reply]

im sorry but 4 sticks of that butter is like 10grams of trans fat. that is gross

[Reply]

beth Reply:

butter doesn’t have trans fats as long as it is truly “butter”

[Reply]

jfd Reply:

that brand does…

[Reply]

Wow! Looks delish!

[Reply]

This recipe pairs nicely with the previous post about gaining 15 pounds in one year!

[Reply]

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    Hiya!

    I'm Allison, and welcome to Green Dog Wine! My love of food (AND WINE!) took the freshman 15, to the college 50 for me. This blog is about my weight loss maintenance & healthy lifestyle, and my love of food, wine, and dogs! Cheers!
    Questions? Comments?
    E-mail me at:
    greendogwine@hotmail.com


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