Lazy Perogies

Lazy Perogies

15 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Tonja Popowski
Recipe by  Tonja Popowski

“The deliciousness of perogies, all done up in a 9x11-inch pan...mmmmm!”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
  3. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash the potatoes with the milk and butter until smooth. Stir in 1 teaspoon of onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese.
  4. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place the onion into the hot bacon fat, and cook and stir until the onion is translucent, about 8 minutes. Break the bacon into pieces with a spoon or spatula, and set the bacon and onion aside. Mix the cottage cheese, egg, and 1 teaspoon of onion salt in a bowl.
  5. To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with the cottage cheese mixture in an even layer. Top the cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top the mashed potato layer with 3 more noodles, then spread the bacon and onion into an even layer on top of the casserole.
  6. Cover the casserole with aluminum foil, and bake in the preheated oven until the cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving.

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Reviews (15)

Rate This Recipe
neo
24

neo

I had to laugh at the person who wanted to know what was so lazy about these Perogies lol Obviously she has never spent all day making the traditional ones - which are amazing by the way. This was a fast and easy way to get a similar taste in a fraction of the time. I even tweaked it a little and used salt pork instead of bacon to match more closely with my authentic recipe. Thanks!

ajandjer
12

ajandjer

This was wonderful. DO NOT USE NO BOIL NOODLES. I did and they were a little tough. I will also use ricotta cheese next time in place of the cottage cheese, and 3 cups not 2. My Baba made these when I was growing up, and perogies are alot of work. I am also going to lightly stir fry some shredded cabbage and onions in butter and add that as a layer also. All and all these were just yummy, with that old fashioned flavor. Thanks for the great idea.

Twiggy
9

Twiggy

I wouldn't dare attempt traditional pierogies, but this is the perfect substitute. NOT healthy, but oh so good. My husband (who grew up on polish food) loves it.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 271 cal
  • 14%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 27.6 g
  • 9%
  • Protein
  • 16.9 g
  • 34%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

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