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Pierogi Lasagna
Cheesy Potato and Garlic Casserole that tastes like Potato and Onion Pierogi. - A great way to use up left-over Chicken (Or Turkey).
Difficulty: Easy
Cuisine
American, Eastern European, Italian
Keyword
Chicken, Pasta
Method
Oven
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Equipment
9" x 13" Lasagna Pan
Large Pot
Small Frying Pan
INGREDIENTS
1
Lb.
Lasagna Noodles.
2½
Lbs.
Potatoes
-
Mashed
½
Medium Onion
-
Sliced thin
½
Stick
Butter
¼
tsp.
Garlic Powder
½
tsp.
Onion Powder
2
Lbs.
Boneless/Skinless Chicken Parts
-
chopped fine
3
cups
Ricottta Cheese
-
shredded
Salt & Pepper
-
to taste
INSTRUCTIONS
Grill chicken to 165°F internal temp. Then chop/shred into small pieces.
Bring water to a rapid boil. Add lasagna noodles.
Cook 10 minutes,
Drain & Rinse with Cold Water, Set aside
Peel, boil, and mash potatoes.
Preheat Oven to 375°F.
Saute Onions in Butter until translucent
Add garlic and onion powder to butter.
Whip into potatoes until well combined.
Layer pasta, potatoes, chicken, cheese. Last layer is pasta, thin layer potatoes, chicken, and cheese. Cover with Sprayed Foil.
Bake 25 minutes. Uncover, bake for another 5-10 minutes.
Notes
You can easily substitute Turkey for Chicken.
Shared by
Julie M Farley
- April 28, 2020
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