Quick Potato Lasagna

    Quick Potato Lasagna

    (87)
    5saves
    1hour25min


    79 people made this

    This is a fun and easy alternative to pierogis, Polish potato-filled dumplings. It's baked like a lasagna. Kids love this!

    Ingredients
    Serves: 12 

    • 4 onions, chopped
    • 4 tablespoons butter
    • 500g sheets lasagna
    • 500g grated Cheddar cheese
    • 4 cups instant mashed potato flakes
    • 65g butter

    Directions
    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Butter the bottom and sides of a 20x30cm baking dish.
    2. Saute onions in the butter until translucent and soft.
    3. Cook and drain lasagna as per packet directions.
    4. Make potatoes as per packet directions for 12 servings. Combine the onions with the potatoes.
    5. Place a layer of lasagna over the bottom of the baking dish. Cover with a layer of potatoes, sprinkle with cheese and pats of butter. Repeat ending with noodles sprinkling top with cheese and butter. Bake for 1 hour.
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    Reviews and Ratings
    Global Ratings:
    (87)

    Reviews in English (86)

    by
    67

    This recipe as written is kind of bland. Here's my tips to spruce it up. The key to this recipe is the POTATOES. Don't use the instant! Make the potatoes exactly like you would to make your regular perogies (add the cheese directly to the potatoes and whatever seasonings). My family is Ukranian and we serve perogies with fried bacon and onions, so that is what I put on the top. When you cut into this to serve, what you are going to taste ultimately is the potatoes, so if you're expecting it to taste like perogies, you have to make the potatoes like you would if you were doing it the old fashioned way. This is a good way to get that taste without all the work!  -  07 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    49

    Try using large sea shells and velvetta cheese (and real potatoes of course) Simply cook the shells according to package directions, mash potatoes, add milk velvetta and butter, stuff shells,put in baking pan, cover with melted butter and (cooked onions if you wish), cover and bake at 325 for 45 minutes. Yummy!  -  30 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    30

    I too have been making a version of this for years - if I have real mashed potatoes leftover, I use them, but mostly I use the instant mashed potatoes, because its quick. While I learned to make this using the lasagna noodles, I have altered it over the years to save time on cooking the noodles. In a pinch, I use elbow macaroni - one layer of elbows, mashed potatoes, cheese, another layer of elbows, and then covered with the sauteed onions. This is the only butter in my recipe. I don't put pats of butter over the potatoes. This is also a great way to make a single serving as well. I always use American Cheese, but have added cheddar on occasion. My one last variation on this recipe - when I make it as for a covered dish affair, I use large pasta shells and stuff them individually - a small ice cream scoop of potatoes, 1/2 slice of American cheese are perfect. Then I lay them all out in a pan and pour the sauteed onions over. This makes serving a whole lot easier, since there is no cutting involved. Just pick up the entire shell. Salt and pepper to taste and you're good to go.  -  07 May 2004  (Review from Allrecipes USA and Canada)

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