Grandma Kowalewski's Pierogi Lasagna Recipe
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Homemade Mashed Potatoes |
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Ingredients: |
Ingredients: 5 lb of Yukon Gold Potatoes (peeled)
1 tablespoon of onion powder
1 teaspoon of salt
1 teaspoon of black pepper
1 cup of heavy whipping cream
1/4 cup of unsalted butter
4-6 garlic cloves (smashed, minced)
3 sprigs of fresh thyme
6 tablespoons of chives (chopped)
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Directions: |
Directions:1. Peel the potatoes and cut into quarters.
2. Place the potatoes into a large pot. Cover the potatoes with cold water. Season with salt, onion powder, and black pepper.
3. Bring to a boil for 5 minutes, then simmer until the potatoes are fork tender for an additional 20-25 minutes. Take care not to overcook because it will waterlog the potatoes. Drain well.
4. In a small saucepan over medium heat, warm the heavy whipping cream, butter, minced garlic, and the whole thyme springs. Simmer for 20-25 minutes to allow the thyme flavor to infuse. Remove the thyme springs when done simmering.
5. While the potatoes are still warm, press them through a potato ricer or food mill into a large mixing bowl. Stir in the infused heavy cream a bit at a time until the potatoes are fluffy.
6. Season with fresh cracked pepper and gently fold in the fresh chives. |
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Pierogi Lasagna |
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Ingredients: |
Ingredients: 1 lb or lasagna noodles (cooked, drained, cooled)
1 cup of unsalted butter (split)
3-4 large yellow onions (diced)
1 cup of sharp yellow cheddar cheese (shredded)
1 cup of sharp white cheddar cheese (shredded)
6 cups of mashed potatoes
Freshly cracked black pepper
4 tablespoons of fresh chives (chopped)
9 x 13 inch glass baking dish (for now)
9 x 13 inch disposable metal baking dish (for later)
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Directions: |
Directions:1. Preheat oven to 350ºF.
2. Use melted unsalted butter to coat each of the 9 x 13 inch baking dishes.
3. In a pan over medium heat, sauté the diced onion in butter. Stir occasionally until soft and translucent. Drain excess butter.
4. Layer the lasagna noodles, shredded sharp yellow cheddar cheese, sautéed diced onions, mashed potatoes, and shredded sharp white cheddar cheese until the baking dishes are full. Top with a layer of shredded cheese.
5. Tightly cover the 9 x 13 inch disposable metal baking dish with plastic wrap. Then, tightly cover with aluminum foil. Use a permanent marker to write these directions on the foil: "Remove plastic wrap. Cover with foil. Cook from frozen at 350ºF for 45 minutes". Place into the freezer on a flat surface.
6. When ready to eat, cover the 9 x 13 inch glass baking dish loosely with aluminum foil. Bake at 350ºF for 20 minutes until heated through. Uncover to broil on high for 2-4 minutes.
In a rush? You can use instant mashed potatoes instead of homemade mashed potatoes. Using 16-20 oz of the Idahoan Sour Cream & Chives Instant Mashed Potatoes works best! |
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