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Preheat the oven to 400 degrees F.
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Start off by making the Lasagna sauce: In a skillet over medium high heat, add the olive oil and onions.
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Sautee the onions for 3 minutes until they start to soften.
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Add in the garlic, mushrooms and ground beef (if using).
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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.
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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.
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Make the Lasagna white sauce by mixing all ingredients together in a bowl. Set aside.
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Take your baking dish and start assembling the lasagna.
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Spread half of the lasagna sauce (red sauce ) to cover the bottom of the baking dish very well.
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Drizzle half of the ricotta sauce over the red sauce, and don’t blend them together.
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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.
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Top the Pierogies with the remaining red sauce, and then top that with the remaining white sauce.
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Sprinkle the cheeses over the lasagna.
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Cover the lasagna dish and freeze at this point or bake.
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Cook the lasagna for 30-40 minutes until the Pierogies are tender, sauce is bubbling and the cheese has melted.
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You can enjoy the lasagna as is at this point, or continue cooking it for 10 minutes extra, uncovered for a golden top.
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ENJOY!