Creamy mashed potatoes and cheese are layered in between lasagna noodles to create a casserole that has all the flavors of classic pierogi. This Pierogi Lasagna is the best way to use leftover mashed potatoes!
At my house, we ALWAYS overestimate how many mashed potatoes we need to make for large gatherings. I mean GROSSLY overestimate. While we all love potatoes, I forget I do not need to prepare 3 pounds of potatoes per person, especially when they are often the side dish to Roasted Turkey or Instant Pot Ham.
However, leftover potatoes are NOT a bad thing if you plan to use them to make pierogi lasagna. Whether using Classic Mashed Potatoes, Slow Cooker Mashed Potatoes, Instant Pot Mashed Potatoes, or your family's leftover mashed potatoes, this is the BEST recipe to use them up! It tastes like a giant pierogi--with a whole lot less work.
Bottom line, if you love pierogis and you have found yourself with leftover mashed potatoes,r Pierogi Lasagna is a must-make! It is pure comfort food! It is the absolutely perfect way to use up leftover mashed potatoes. But truthfully, I would gladly whip up mashed potatoes any day of the week to have this for my dinner!
Notes On Ingredients
- Mashed Potatoes: This recipe works with any leftover mashed potatoes.
- Lasagna Noodles: This recipe does not work using no-boil noodles. It is important to use regular lasagna noodles that have been prepared according to package directions.
- Cheese: Use shredded cheddar or Colby cheese, as both pair well with classic mashed potatoes.
- Bacon: Bacon is optional, but it does add a nice flavor to this mashed potato lasagna. Use cooked, crumbled baked bacon or bacon bits.
How to Make Pierogi Lasagna
- Prepare lasagna noodles according to package directions.
- Reheat your mashed potatoes with a bit of milk, broth, or cream to soften them up and make them easy to spread over the noodles.
- Layer the cooked noodles with the mashed potatoes and cheese, repeating the layers once.
- Finish with a final layer of mashed potatoes and cheese.
- Bake the lasagna until the potatoes are warmed through and the cheese is melted. It is important to bake the potato lasagna covered with foil for the majority of the bake time. If not, your potatoes will get very dried out.
Pierogi Lasagna can be served just as you would serve pierogi, with a side of sour cream, topped with caramelized onions, or with a side of sauerkraut. Paired with a BLT Salad or Greek Salad, this unique lasagna makes one outrageously delicious meal.
More Lasagna Recipes
If you made this Pierogi Lasagna, I would love for you to leave a comment and review below.
- butter for greasing pan
- 6 uncooked lasagna noodles
- 6 cups of leftover mashed potatoes this was from about 5 pounds of potatoes
- ½ cup broth or milk as needed
- 3-4 cups shredded cheddar cheese
- 4 strips of bacon cooked and crumbled optional
- sour cream for serving
- Preheat the oven to 350 degrees F and generously butter a 9x13 pan.
- Bring a large pot of water to a rapid boil. Once boiling, salt with 1 tablespoon of kosher salt and cook the lasagna noodles according to package directions. Drain and set aside to assemble the lasagna.
- Place the leftover mashed potatoes in a heat-safe bowl and cover with a damp paper towel. Microwave for 3-4 minutes to loosen up the mashed potatoes. If needed, add ¼ to ½ cup of warm broth or milk to make the potatoes creamier.
- Spread 2 cups of the heated mashed potatoes on the bottom of the greased casserole dish. Sprinkle with 1 cup of cheese. Place 3 noodles over the layer of cheese. Repeat layers. For the final layer, spread the remaining potatoes over the last layer of noodles. Sprinkle with the remaining cheese and bacon, if using. Cover the casserole dish with foil.
- Bake for 40 minutes and then remove the foil. Bake for another 20 minutes, or until the cheese is browned.
- Remove from the oven and allow to cool for 10-15 minutes before slicing. Serve as is, or with caramelized onions and a dollop of Greek yogurt or sour cream.