Winter has come back for a quick hello, it made me think of a warm comfort food dish for today.
I didn’t grow up eating pierogies but found out how good they are when I had them home-made as an adult. I love lasagna and enjoy a good pierogie so this a great marriage of the two.
Vegetarian bacon ( made from tofu or store bought)
6-8 medium Potatoes
9 Lasagna noodles
2 cups of Cheddar Cheese or per your taste
1 small onion or 5 green onions
2-3 cloves of garlic
Milk, Greek yogurt, chives for making the mashed potatoes
Wash, peel and cut potatoes, cook them until done. Drain and return potatoes to the pot mash them adding the milk, Greek yogurt, chives and butter. You want them nice and creamy.
While the potatoes are cooking dice onion and garlic, crumble vegetarian bacon in pan. Cook until onion is clear and bacon is done.
In another pot cook lasagna noodles per package directions
To assemble you will need a 13×9 lightly greased pan.
Spread the mashed potatoes on the bottom of pan place cooked lasagna noodles on top of mashed potatoes, spread onion, garlic bacon mixture on the noodle then sprinkle with cheese. Continue layering until last noodle then spread the remainder of the mashed potato on top and sprinkle with cheese.
Bake at 350 for 35-45 minutes
