Pierogi Lasagna with Mornay Sauce and Golden Buttered Onions

We’re all big pierogi fans but sometimes there is just not enough time to make a batch by hand. There’s something about the pasta on potato and cheese action that just makes you feel good – like a giant hug. Carbs. Yum.

Taking out the labor of pierogies and mixing it with the belly warming comfort of a lasagna – sounds good to me!

For the Lasagna:

  • 3 large potatoes, diced (I actually used 4 but I had a ton of leftover mashed potatoes)
  • 4  Tablespoons butter
  • 1/2 cup sour cream
  • 1/2 cup shredded Dubliner cheese
  • 1/4 cup milk for the potatoes (or more for smoother consistency) + another 1/4 cup
  • salt and pepper
  • 1 package of oven-ready lasagna noodles
  • 2 cups of Mornay sauce (recipe follows)
  • Golden butter and onion topping (recipe follows)

Fill a large pot with cold water and add the potatoes.  Toss in a generous amount of salt and turn to medium-high heat. Cook until fork tender. Drain and put back in the hot pot. Add the butter, sour cream, cheese and milk. Using a hand-mixer or some old fashioned elbow grease, whip the potatoes until smooth and creamy.

Preheat your oven to 375 degrees. While it is warming up, assemble the lasagna.

In a 9 x 13 pan, spray withe cooking spray and pour 1/4 cup of milk into the bottom of the pan.  Put down a layer of noodles, potatoes and then a drizzling of the mornay sauce. Repeat for another two layers, ending with a layer of noodles. Cover this layer with the remaining mornay. Cover with aluminum foil and cook according to the instructions on your noodle package. Note: Typing “noodle package” made me giggle.

Remove from the oven and allow to rest for 5-10 minutes.

For the Mornay Sauce: (yields about2 cups)

  • 2 1/2 tablespoons butter
  • 3 tablespoons  flour
  • 2 cups milk
  • 4 ounces grated Kerry Gold Dubliner Cheese
  • salt and pepper to taste

In a medium pot, melt the butter over medium heat. Add the flour and cook, stirring constantly about 1 minute. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and whisk in the cheese. Allow to simmer for 2 to 3 minutes. Taste and season with salt and pepper.  If the sauce seems too thick, add milk in small increments until you get the consistency you want.

For the Topping:

  • 1 stick of butter (1/2 cup)
  • 2 onions, sliced thin

While the lasagna rests, melt the butter in a pan over medium heat. Add the onions and stir to coat everything with butter. Continue to stir and cook for 10 minutes until the onions have caramelized. Top individual servings with a little onion and a hearty spoonful of butter.



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8 thoughts on “Pierogi Lasagna with Mornay Sauce and Golden Buttered Onions

  1. Hmmm, pierogi goodness in lasagne form! Would it be rude of me to just eat it from the pan because it sounds amazing!

  2. Sweet Lord this looks amazing!!!

    I’m here to pass on a Blogger Award to you! Your blog is awesome and I love coming here! Please head on over to mine for details, you don’t have to stay long, just grab your award! :)

  3. I have to say that I have never seen anything quite like this lasagna before. It is intriguing and looks like just the kind of dish my husband would enjoy. Bookmarked!

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