How To Make Lasagna With Pierogies

Who can resist a saucy flavor packed lasagna? Today I’m sharing How to Make Lasagna taste even better using Pierogies! Layers of marinara, ricotta basil sauce, Mrs.T’s Pierogies, more sauces and cheese! Video included with this recipe!

Today delicious recipe post is sponsored by my friends at Mrs.T’s Pierogies. Makers of authentic Pierogies stuffed with the stuff you LOVE!  All opinions are my own.

If you’ve never tried a homemade lasagna recipe, or if you’ve been searching for the most utterly flavorful recipe – I got you!

A homemade lasagna is pure comfort food for us. My family devours it, and I’ve been making it so often that I’ve found new ways to elevate it, simplify it and make it ahead of time.

So let’s get to it!

HOW TO MAKE LASAGNA

Let’s start with the recipe video and then we’ll break down why I use Pierogies, the sauces, the cooking, the storing and more!

How delicious does that look? Luscious melt in your mouth Pierogies laced with marinara and ricotta basil sauces.

WHY WE LOVE PIEROGIES

• Imagine creamy soft flavorful mashed potatoes stuffed between melt in your mouth dumpling dough.
• On top of that, each type of Mrs.T’s Pierogies is infused with extra flavor such classic onion, spinach feta, cheddar cheese, sour cream and chive, and much more!
• Adding Pierogies to lasagna is like having the best of both worlds luscious dumplings with mashed potatoes instead of just the noodles.
• Pierogies cook much faster than Lasagna noodles.
• Since cheese pierogies have a very smooth neutral taste, they take over the lasagna sauces so beautifully!
• Finally, pierogies in this recipe makes it easier to eat for kids! No cutting the noodles!

LASAGNA SAUCE

This is the basic marinara sauce for your homemade lasagna. I use onions, garlic and mushrooms to start off my sauce. However mushrooms are totally optional.

I also add in ground beef, which is likewise, completely optional. I feel it’s a great way to sneak in some protein for the kids since everyone LOVES lasagna!

Finally add in your crushed tomatoes and season that with oregano,salt and pepper. I add water to my marinara sauce because it’s essential for my pierogies to cook.

LASAGNA WHITE SAUCE

The creamy dreamy white lasagna sauce is like the icing on the cake!

While you’ll find some recipes for this sauce made in a traditional béchamel way, I prefer the simple classic Italian way.

No cook, no fuss no mess and pure lush sauce!

You’ll simply mix Ricotta cheese in a bowl, and add to that fresh basil (or basil pesto if you’re out of fresh basil), grated Parmesan cheese, salt and pepper.

To thin out the ricotta mixture into a sauce,  you’ll add in about half a cup of cream. If you don;t have cream, likewise you can use half n half or even milk.

The main idea is to thin out the ricotta mixture into a creamy sauce. This is the simplest easiest way to make your lasagna white sauce. It tastes even creamier and richer than the béchamel sauce!

HOW TO LAYER LASAGNA

This is the fun part!

Choose an oven proof dish that’s about 9 by 13 inches in size and about 3 inches deep. If you love mini servings or making this lasagna for one or two people, you can also do that. Choose smaller size dishes and proceed with layering.

Start off with a spread of the Marinara sauce and make sure you cover the bottom of your dish entirely.

Drizzle a layer of the white sauce (ricotta sauce) over the red sauce and don’t blend them in.

Layer Mrs.T’s Pierogies in a single layer over the sauces.

Cover the Pierogies with another layer of Marinara red sauce, and top that with more ricotta sauce.

Finish off the lasagna with a sprinkle of Parmesan cheese, basil and Mozzarella cheese.

Cover the plate with foil and bake.

HOW LONG DOES IT TAKE TO COOK LASAGNA

Cook your lasagna covered with foil in a preheated oven for 35 minutes until the Pierogies are tender, the sauce is bubbling and the cheese has melted.

At that point you’ll uncover the lasagna and continue cooking it for 10 minutes or so until the tops are golden.

If you don’t prefer a golden top lasagna, then your meal is basically ready after the 35 minutes of baking.

HOW TO STORE LASAGNA

Leftovers here tastes just as good, and even some people would argue it tastes better the next day. So store it in your fridge for up to 5 days in a sealed container.

MAKE AHEAD LASAGNA

Making Lasagna ahead of time is such a time saver! The beauty of make ahead lasagna is that it tastes just as fresh once it’s out of the oven, every single time!

Here’s how to prepare lasagna ahead of time:

• Double the recipe.
• Make all the lasagna sauces and have them ready.
• Prepare the baking dishes.
• Assemble and layer the lasagna as per the recipe, and finish of with the cheese sprinkles.
• Wrap the layered finished dishes with foil.
• Place it in the freezer as is well wrapped with foil.

HOW TO COOK FROZEN LASAGNA

Simply remove the lasagna from your freezer and place it straight into the preheated oven. Keep the foil on.

Allow the dish to cook for an extra 15-20 minutes than the recipe cooking time.

Serve right away!

HOMEMADE LASAGNA TIPS

• Use Mrs.T’s Pierogies for a richer, more flavorful and pure comfort food lasagna recipe.
• Choose from a wide variety of Mrs.T’s Pierogies flavors and sizes, for today I’ve used the mini size, cheddar cheese Pierogies.
• Make the sauces from scratch. It’s more flavorful and you can personalize it with or without mushrooms and beef. However if you’re rushed, use ready made pasta sauce, but add basil, parmesan and water to it.
• Adding water to thin out the marinara sauce is essential to allow extra liquid for the Pierogies to cook with.
• The ricotta sauce is a no cook straightforward sauce that’s luscious and delicious thanks to the basil and parmesan. Add basil pesto (homemade or storebought) if you don;t have fresh basil at home.
• Thin out the ricotta mixture until it feels like a spreadable sauce. Use cream, half n half or milk to do so.
• If you can’t find ricotta, use mascarpone or even cream cheese.
• Ricotta has a sandy texture, if you don’t like it substitute it above, or food process it until smooth.
• Layer the lasagna and use the Pierogies frozen straight out of the box—no need to cook them.
• Covering the lasagna during baking is crucial for the Pierogies to cook and the sauce to simmer quicker.
• Once the dish is ready, the Pierogies will be tender, the sauce bubbling and the cheese melted. You can enjoy it as is. However if you like a golden top to your lasagna, you’ll need to bake it uncovered for an extra 10 minutes more.
• It’s a great idea when you’re making this meal to make double the recipe and keep an extra dish in your freezer for busy days. Follow instructions above in make ahead lasagna.
• Frozen lasagna tastes just as fresh and delicious!
• ENJOY!!!

PASTA RECIPES TO TRY WITH PIEROGIES

Quick Shrimp Pasta with Garlic Feta Sauce

Instant Pot Chicken Pasta Dinner

Skinny Eggplant Parmesan Pasta

15 Minute One Pan Ravioli Recipe

One Pan Creamy Mushroom Tortellini

4.7 from 13 votes

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How To Make Lasagna With Pierogies

Who can resist a saucy flavor packed lasagna? Today I’m sharing How to Make Lasagna taste even better using Pierogies! Layers of marinara, ricotta basil sauce, Mrs.T’s Pierogies, more sauces and cheese! Video included with this recipe!

Course Comfort Meals, dinner, Main Course, Main Dish

Cuisine American, Italian

Keyword Homemade Lasagna, How to Make Lasagna, Lasagna Sauce

Prep Time 15 minutes

Cook Time 40 minutes

Servings 6 serving

Calories 419 kcal

Author Mahy

Ingredients

Lasagna Sauce:

• 1 Tablespoon olive oil
• 1 onion diced
• 3 cloves garlic minced
• 1 cup mushrooms sliced (optional)
• 1 cup ground beef optional
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon oregano
• 2 cups crushed tomatoes
• 1 cup water
• 2 tablespoons basil minced, or a tablespoon of basil pesto

Lasagna White Sauce

• 8 ounces ricotta cheese
• 1/4 cup basil fresh, minced or 2 tablespoons basil pesto
• 1/3 cup parmesan cheese grated
• 1 cup cream or half n half or milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Assembling the Lasagna

• 1 box Mrs.T’s Pierogies Cheddar cheese mini’s
• Lasagna sauce above
• Lasagna white sauce above
• 1/2 cup Parmesan cheese
• 1 1/2 cups Mozzarella cheese shredded
• 2 tablespoon fresh basil minced

Instructions

1. Preheat the oven to 400 degrees F.
2. Start off by making the Lasagna sauce: In a skillet over medium high heat, add the olive oil and onions.
3. Sautee the onions for 3 minutes until they start to soften.
4. Add in the garlic, mushrooms and ground beef (if using).
5. Season the beef with salt, pepper and oregano and sauté the mixture for 8 minutes until the beef has cooked and the mushrooms have softened.
6. Add in the tomatoes, water and bring the sauce to a boil, then add in the basil and turn off the heat. The sauce is ready.
7. Make the Lasagna white sauce by mixing all ingredients together in a bowl. Set aside.
8. Take your baking dish and start assembling the lasagna.
9. Spread half of the lasagna sauce (red sauce ) to cover the bottom of the baking dish very well.
10. Drizzle half of the ricotta sauce over the red sauce, and don’t blend them together.
11. Use Mrs.T’s Pierogies frozen straight out of the box and layer them in a single layer over the sauces, pressing them down slightly to sit in the sauce.
12. Top the Pierogies with the remaining red sauce, and then top that with the remaining white sauce.
13. Sprinkle the cheeses over the lasagna.
14. Cover the lasagna dish and freeze at this point or bake.
15. Cook the lasagna for 30-40 minutes until the Pierogies are tender, sauce is bubbling and the cheese has melted.
16. You can enjoy the lasagna as is at this point, or continue cooking it for 10 minutes extra, uncovered for a golden top.
17. ENJOY!

Recipe Video

Recipe Notes

HOMEMADE LASAGNA TIPS

1. Use Mrs.T’s Pierogies for a richer, more flavorful and pure comfort food lasagna recipe.
2. Choose from a wide variety of Mrs.T’s Pierogies flavors and sizes, for today I’ve used the mini size, cheddar cheese Pierogies.
3. Make the lasagna sauce from scratch. It’s more flavorful and you can personalize it with or without mushrooms and beef.
4. However if you’re rushed, use ready made pasta sauce, but add basil, parmesan and water to it.
5. Adding water to thin out the marinara sauce is essential to allow extra liquid for the Pierogies to cook with.
6. The ricotta sauce is a no cook straightforward sauce that’s luscious and delicious thanks to the basil and parmesan. Add basil pesto (homemade or storebought) if you don;t have fresh basil at home.
7. Thin out the ricotta mixture until it feels like a spreadable sauce. Use cream, half n half or milk to do so.
8. If you can’t find ricotta, use mascarpone or even cream cheese.
9. Ricotta has a sandy texture, if you don’t like it substitute it above, or food process it until smooth.
10. Layer the lasagna and use the Pierogies frozen straight out of the box—no need to cook them.
11. Covering the lasagna during baking is crucial for the Pierogies to cook and the sauce to simmer quicker.
12. Once the lasagna is ready, the Pierogies will be tender, the sauce bubbling and the cheese melted. You can enjoy it as is. However if you like a golden top to your lasagna, you’ll need to bake the lasagna uncovered for an extra 10 minutes more.
13. It’s a great idea when you’re making lasagna to make double the recipe and keep an extra dish in your freezer for busy days.
14. Follow instructions above in make ahead lasagna.
15. Frozen lasagna tastes just as fresh and delicious!
    ENJOY!!!

Nutrition Facts

How To Make Lasagna With Pierogies

Amount Per Serving

Calories 419 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 15g94%

Cholesterol 93mg31%

Sodium 1171mg51%

Potassium 553mg16%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 5g6%

Protein 25g50%

Vitamin A 919IU18%

Vitamin C 10mg12%

Calcium 483mg48%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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