Polish Pierogi Lasagna

Name: Polish Pierogi Lasagna
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 2½ lbs (1134 g) medium russet potatoes, peeled and cut into 1-inch cubes, peeled and cut into 1-inch cubes; 1 tablespoon (18 g) kosher salt (for potato cooking water); 3 tablespoons (43 g) unsalted butter; 3 whole (450 g) medium yellow onions, thinly sliced, thinly sliced; ½ teaspoon (3 g) kosher salt; 2 cups (226 g) sharp cheddar cheese, shredded, shredded; 1½ cups (345 ml) sour cream, full-fat; to taste freshly ground black pepper; ¼ teaspoon (½ g) freshly grated nutmeg; 1 lb (454 g) lasagna noodles, cooked according to package directions, drained, and laid flat; 2 tablespoons (28 g) unsalted butter; 2 tablespoons (16 g) all-purpose flour; 1 cup (240 ml) whole milk; 3 tablespoons (10 g) fresh chives, chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

A baked lasagna inspired by traditional Polish pierogi, layering tender pasta sheets with creamy potato and cheddar filling, caramelized onions, and a silky sour cream sauce. This comforting Eastern European dish brings the flavors of hand-folded dumplings to a family-style casserole that's easier to assemble and serve.

Prep: 45 min
Cook: 50 min
Wait: 20 min
Total: 1 hr 55 min
Makes: One 9×13-inch (23×33 cm) lasagna (6 servings)

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Ingredients

6 servings

2½ lbs (1134 g) medium russet potatoes, peeled and cut into 1-inch cubes, peeled and cut into 1-inch cubes
1 tablespoon (18 g) kosher salt (for potato cooking water)
3 tablespoons (43 g) unsalted butter
3 whole (450 g) medium yellow onions, thinly sliced, thinly sliced
½ teaspoon (3 g) kosher salt
2 cups (226 g) sharp cheddar cheese, shredded, shredded
1½ cups (345 ml) sour cream, full-fat
to taste freshly ground black pepper
¼ teaspoon (0.5 g) freshly grated nutmeg
1 lb (454 g) lasagna noodles, cooked according to package directions, drained, and laid flat
2 tablespoons (28 g) unsalted butter
2 tablespoons (16 g) all-purpose flour
1 cup (240 ml) whole milk
3 tablespoons (10 g) fresh chives, chopped, finely chopped (optional)

Equipment (9)

Large pot (5-quart / 4.7 L)
Medium saucepan
Large skillet (12-inch / 30 cm)
Wooden spoon
Potato masher or ricer
9×13-inch (23×33 cm) baking dish
Measuring cups and spoons
Cheese grater
Colander

Steps

Before you start

Preheat oven to 375°F (190°C)
Have a 9×13-inch (23×33 cm) baking dish ready and lightly oiled
Cook lasagna noodles according to package directions, drain, and lay on parchment to prevent sticking
Peel and cut potatoes into 1-inch cubes before starting

1
Cook potatoes until tender
- Place cubed potatoes in a large pot (5-quart / 4.7 L) and cover with cold water by 2 inches.
- Add 1 tablespoon (18 g) kosher salt.
- Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes, until potatoes are very tender and easily pierced with a fork.
- Drain in a colander and return to the pot.
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Ready when: Potatoes are very soft and easily pierced with a fork
Tip: Don't overcrowd the pot; use plenty of water so potatoes cook evenly and quickly.
2
Caramelize onions
- While potatoes cook, melt 3 tablespoons (43 g) butter in a large skillet (12-inch / 30 cm) over medium heat.
- Add thinly sliced onions and 0.5 teaspoon (3 g) salt.
- Cook, stirring frequently, for 20–25 minutes until the onions are deep golden brown, soft, and fragrant.
- They should be nearly dissolved into a jam-like consistency.
- Transfer to a small bowl and set aside.
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Ready when: Onions are deep golden brown and soft, reduced to a thick jam-like texture
Tip: Keep the heat at medium—high heat will burn the onions before they caramelize. Stir occasionally to prevent sticking.
3
Mash potatoes with filling
- Using a potato masher or ricer, mash the drained potatoes until smooth with just a few small lumps (slightly chunky is good for texture).
- Fold in the caramelized onions, 2 cups (226 g) shredded cheddar cheese, 1.5 cups (345 ml) sour cream, a pinch of nutmeg (about 0.25 teaspoon / 0.5 g), and freshly ground black pepper to taste.
- Mix gently until just combined.
- The filling should be creamy and well seasoned.
- Taste and adjust seasoning if needed.
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Ready when: Filling is smooth, creamy, and evenly combined with visible caramelized onion pieces
Tip: Don't overmix or the filling will become gluey. A few lumps are fine and add pleasant texture.
4
Make sour cream sauce
- In a medium saucepan, melt 2 tablespoons (28 g) butter over medium heat.
- Sprinkle in 2 tablespoons (16 g) flour and whisk constantly for 1 minute to form a roux.
- Slowly pour in 1 cup (240 ml) whole milk, whisking continuously to avoid lumps.
- Simmer for 2–3 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Season lightly with salt and pepper.
- The sauce should be pourable but slightly thick.
- Remove from heat and let cool slightly.
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Ready when: Sauce thickens and coats the back of a spoon when lightly dragged with a finger
Tip: Add milk slowly and whisk constantly to prevent lumps. If lumps form, strain the sauce through a fine sieve.
5
Assemble lasagnaOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Lightly oil a 9×13-inch (23×33 cm) baking dish.
- Spread a thin layer of the sour cream sauce on the bottom of the dish (about 1/4 cup / 60 ml).
- Arrange a layer of cooked lasagna noodles to cover the bottom (you may need to cut noodles to fit edges).
- Spread about 1/3 of the potato-cheddar filling evenly over the noodles (roughly 1.5 cups / 360 ml).
- Drizzle a light layer of the sour cream sauce over the filling.
- Repeat with another layer of noodles, another 1/3 of the filling, and sauce.
- Add a final layer of noodles, the remaining filling, and finish with the remaining sauce poured over the top.
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Ready when: Lasagna is assembled with visible layers of pasta, filling, and sauce
Tip: You should have 3–4 layers depending on the thickness of your noodles. Don't make the filling layers too thick or the lasagna will be heavy; aim for an even distribution.
6
Bake until goldenOven 375°F / 190°C
- Cover the baking dish loosely with aluminum foil (shiny side down, so it doesn't stick to the cheese).
- Bake in the preheated 375°F (190°C) oven for 35 minutes.
- Remove the foil and bake for an additional 12–15 minutes, until the top is lightly golden and edges are bubbling.
- The lasagna should feel firm when gently pressed and the sauce should bubble gently at the edges.
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Ready when: Top is lightly golden, edges bubble gently, and the lasagna feels firm when gently pressed
Tip: If the top browns too quickly before the inside is hot, cover it loosely with foil for the final minutes.
7
Rest and serve
- Remove the lasagna from the oven and let it rest for 10–15 minutes before cutting.
- This allows the layers to set and makes it easier to portion without falling apart.
- Garnish with fresh chopped chives (about 3 tablespoons / 10 g) if desired.
- Cut into 6 generous portions and serve warm with a dollop of extra sour cream on the side if you like.
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Ready when: Lasagna has cooled slightly and is firm enough to cut cleanly
Tip: Resting is crucial—if you cut too soon, the layers will slide around. A hot knife dipped in water helps with clean cuts.

Good to know

Tips

Caramelizing onions takes time but is the key to authentic pierogi flavor—don't rush it over high heat or they'll burn instead of caramelize.
Mash the potatoes while still warm for the smoothest texture; cold potatoes can become gummy when overworked.
The sour cream sauce keeps the lasagna moist and prevents it from drying out; don't skimp on it or use less for weight loss—the dish depends on it.
For a richer version, stir in 2 tablespoons (30 g) crispy bacon bits or fried diced kielbasa into the filling before assembling.

Make ahead

You can assemble the lasagna up to 24 hours ahead: prepare the filling and sauce, layer in the baking dish, cover tightly with plastic wrap, and refrigerate. Add 10–15 minutes to the total baking time if baking from cold. Do not freeze unbaked.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F (163°C) oven, covered with foil, for 20–25 minutes until warmed through. Do not freeze (the sour cream sauce becomes grainy upon thawing).

Substitutions

sharp cheddar cheese, shredded → Gruyère or aged Gouda. Either works beautifully; Gruyère adds nuttiness, Gouda adds sweetness. Use the same amount shredded.
sour cream, full-fat → Full-fat Greek yogurt. Use the same amount. The sauce will be slightly tangier but still creamy. Fold it in gently when making the filling.
medium russet potatoes, peeled and cut into 1-inch cubes → Yukon Gold potatoes. More buttery and waxy; cook for the same time. The dish will be slightly less fluffy but still delicious.
unsalted butter → Extra virgin olive oil. Use 2 tablespoons (30 ml) olive oil instead of butter in the sauce. The flavor will be more Mediterranean but still good.