This is an easy alternative to the old fashioned, labour intensive pierogie. My late Polish Grandma would probably shudder at the thought as she was so proud of making the home-made variety. Sorry Grandma, this girl doesn’t have all day!
4 onions, chopped
4 tbsp. butter
1 (16oz) package lasagna noodles
16 oz. shredded Cheddar cheese
4 cups instant mashed potato flakes – or use your own 5 cups of cooked mashed potatoes.
¼ cup butter
Preheat oven to 350F. Butter the bottom and sides of a 9 x 13” baking dish.
Sauté onions in the butter until translucent and soft.
Cook and drain lasagna as per package directions.
Make potatoes as per package directions for 12 servings. Combine potato mixture with the onions.
Place a layer of noodles over the bottom of the baking dish. Cover with a layer of potatoes, sprinkle with cheese and pats of butter.
Repeat layering of the potato and noodles, ending with noodles. Sprinkle top with cheese and butter. Bake at 350F for 1 hour.
So – I confess this is not a very fiberous meal, so you had better pull together a salad and a dessert with something fresh to balance off the potatoes and white noodles.