I wanted to make this because I love pierogies and I love lasagna so it is the best of both worlds.
I know with regular lasagna my family does not cook the noodles to save time and effort and they come out soft. I tried this same technique but as I am typing this I am worried that the noodles may still be hard. Although, my favorite texture in food is crunch so it may not be a bad thing, but we shall see!
Also, this is my first recipe from Food2. I am a little skeptical because these reviews are not reviewed by chefs in the Food Network even though it is a sister site of them. Plus there was no comments for the recipe.
Ingredients
1 lb lasagna noodles
4 lbs red or white potatoes
1/4 c sour cream (optional)
1/2 c milk
2 c shredded cheddar cheese
3/4 c butter (1.5 sticks)
1 onion, sliced in rings
Directions
Cook the noodles. Chop potatoes into cubes, place in pot of cold water (enough to cover), and allow to come to a boil. Continue boil until potatoes are soft enough to yield to a fork stab. Drain, mash, blend with a mixer. Toss in the optional sour cream and milk, mix some more. Add salt to taste. Stir in cheddar.
Melt all the butter over medium-high heat, then sautee onion until the rings no longer hold their shape.
Preheat oven to 375. Grease the bottom of a 9x13 baking dish with some of the onion-butter. Lay noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle. Once done, smooth the potatoes, then spread about a quarter of the onion on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with noodles and the remainder of the onions and butter.
Pop in the oven for 20 minutes. Allow to cool 10 minutes before cutting and serving.
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