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A big dish of homemade lasagna surrounded by a red tea towel, fresh basil leaves and a baby vine ripe tomatoes

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


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


  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


  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!
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.