Tags
cheese, comfort food, Cooking, easy cooking, kid friendly, meatless meal, potatoes, side dish, vegetarian, vegetarian meals, weeknight meal
We’ve been on a roll here the last several weeks with meatless meals. We go meatless on Fridays during Lent anyway, but dishes I made specifically for Lent are making their way into our rotation. This was what I like to call a “Chopped” creation. As in, I have a few leftovers and want to create something new with them. So, Lazy Pierogi Lasagna!
This recipe can be very versatile to fit what you have on hand and what you prefer. I use Colby and leftover instant mashed potatoes, but you can drop in any cheese you like and use homemade mashed if you prefer. If you want to take it to planet meat, add in crumbled crispy cooked bacon! Add in scallions, sour cream, whatever tickles your fancy!
(The picture here is from when I made a small dish of this for just the hubs and I while I was tweaking the recipe. I just doubled everything to make a family sized dish.)
Lazy Pierogi Lasagna
1 – 1 lb box of lasagna noodles, cooked
16 oz fresh grated Colby cheese
4 cups prepared instant mashed potatoes
4 eggs
1/2 cup milk
1/2 cup panko breadcrumbs
1 Tbsp dried parsley
2 tsp onion powder
1 tsp garlic powder
2 tsp salt
2 cups French’s French fried onions
Preheat oven to 350 degrees F and butter the bottom and sides of a 9×13 baking pan.
Whisk together mashed potatoes, eggs, and milk until smooth. Stir in panko, parsley, onion powder, garlic powder and salt.
Layer noodles in the bottom of the prepared dish. Cover with a layer of potatoes, then sprinkle with Colby and a layer of French fried onions. Repeat ending with noodles, sprinkling the top with cheese and French fried onions. Bake at 350 for approximately 45 min.
Yum!
#cooking #kidscooking #weeknightmeal #sidedish #vegetarianmeal #meatlessmeal #cheese #potatoes #comfortfood #foodnetwork #cookingchannel #reedrummond #guyfieri
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