Creamy mashed potatoes and cheese are layered in between lasagna noodles to create Pierogi Lasagna–a carb lover’s dream come true and the PERFECT recipe to use up leftover mashed potatoes.
Whether you use Classic Mashed Potatoes, Slow Cooker Mashed Potatoes, or Instant Pot Mashed Potatoes, or your family’s leftover mashed potatoes, this is the BEST recipe for leftover mashed potatoes. It tastes like a giant pieorgi.
Have you ever been stuck with way too many leftovers?
I found myself stuck with 10 pounds of mashed potatoes a few weeks ago. That’s right, it was in March, not the day after Thanksgiving.
How in the world did this happen?
My family was planning a get together with another family for St. Patrick’s Day. I was in charge of the potatoes, Being the smart gal I am, I made my mashed potatoes the day before our St. Patty’s Day celebration. Honestly, it was because I had 2 sporting events and a birthday party BEFORE the dinner, so I knew there would be zero time to whip up a big batch of potatoes the day of.
Before I placed the big batch of potatoes in the fridge, I took a picture and texted it to my friend, joking that we may not have enough potatoes to feed the 10 of us–remember I made 10 pounds!
I did NOT like the text I received back. Her kids were sick and we needed to cancel our plans.
Well, crud. I felt badly for my friend her family, but I was SERIOUSLY bummed that our plans had to be canceled.
And then I looked at the giant vat of potatoes. What in the WORLD was I going to do with 10 pounds of mashed potatoes?
And lucky for you and for my family, I came up with the best way to use up those potatoes–mashed potato lasagna!
Oh, yeah! I went and created a carb lover’s dream come true–heck a pierogi lover’s dream come true.
This “lasagna” is filled with creamy mashed potatoes that have been smothered in sharp cheddar cheese, layered with just a few hearty noodles. And then to take it over the top, I topped it with BACON!!!
This potato casserole is amazing!! I loved pieorgi’s growing up, but I KNOW I love this lasagna even more. Truly, the key to this dish is that I used very little pasta. If you think about a pierogi, the noodle is just a thin vessel for the creamy mashed potatoes. And you certainly want the potatoes to shine!
It was amazing!! I loved pieorgi’s growing up, but I KNOW I love this lasagna even more. Truly, the key to this dish is that I used very little pasta. If you think about a pierogi, the noodle is just a thin vessel for the creamy mashed potatoes. And you certainly want the potatoes to shine!
How to Make Pierogi Lasagna
This is a really simple recipe to make.
Start with layering leftover mashed potatoes with cooked noodles.
And then of course smoother in cheese.
It is the absolute perfect way to use up leftover mashed potatoes–whether from the holidays or from a cancelled party! And truly, I would gladly whip up mashed potatoes any day of the week to have this for my dinner!
Notes on Mashed Potato Lasagna
- Use any of your family’s favorite mashed potato recipe for this leftover potato casserole–but you may want to check out my tips for the Best Mashed Potatoes (bonus is there is no peeling and chopping of potatoes!)
- I have only made this recipe with pre-cooked lasagna noodles. I think this is one case the “oven-ready” lasagna noodles would not work due to the lack of moisture in the mashed potatoes.
- Pierogi Lasagna is great served up with a salad like Brussel Sprout Caesar Salad or Kale Salad.
- I also have served this Mashed Potato Casserole with Sauerkraut for a nice kick and contrast in flavors and textures.
- Pierogi Casserole is also great served with caramelized onions as well.
More Lasagna Recipes
- Easy Homemade Lasagna
- Baked Ravioli Lasagna
- Easy Pizza Lasagna Roll Ups
- Instant Pot Lasagna
- Grilled Vegetable Lasagna
- Healthy Vegetarian Mexican Lasagna
Pierogi Lasagna: A Perfect Dish for Leftover Mashed Potatoes
- butter for greasing pan
- 6 cups leftover mashed potatoes this was from about 5 pounds of potatoes
- 3-4 cups shredded sharp cheddar cheese
- 6 lasgana noodles boiled (I used whole wheat)
- 4 strips of bacon cooked and crumbled optional
- sour cream/Greek yogurt for serving
- Preheat oven to 350 degrees.
- Generously butter a 9x13 pan. Spread 2 cups of mashed potatoes on the bottom pan. Sprinkle with 1 cup of cheese. Place 3 noodles over the layer of cheese. Repear layers. For the final layer, spread the remaining potatoes over the last layer of noodles. Sprinkle with the remaining cheese (use anywhere from 1-2 cups on this final layer), bacon (if using) and then cover with foil.
- Bake for 40 minutes and then remove foil. Bake for another 20 minutes, until cheese is browned.
- Allow to cool before slicing.
- Serve as is, or with caramelized onions and a dollop of Greek yogurt or sour cream.