Easy to Make Pierogi Lasagna Rolls are for those of us housewives that do not look forward to spending hours in the kitchen making Old Fashioned Polish Pierogies, but enjoy the delicious taste of a homemade pierogi. Traditionally Pierogies are pretty time-consuming being they are made by making a homemade dough and wrapping the dough around a savory or even sweet filling; then cooked in salted boiling water.
My Easy to Make Pierogi Lasagna Rolls are simply made by using cooked Lasagna Noodles filled with creamy homemade mashed potatoes, bacon, mild cheddar cheese, and sliced scallions, rolled, then topped with a creamy sour cream and cheese sauce before being baked to perfection in a 350-degree oven. How simple is that? Ladies and gents, it’s almost foolproof it’s so darn easy.
I have seen several different easy to make methods on the net for Pierogi- Inspired menu items, such as; Pierogi Lasagna, Pierogi stuffed shells, and yes even Pierogi Lasagna Rolls . I can’t take credit for developing this lovely idea for Pierogi Lasagna Rolls, y’all know that us bloggers almost always start thinking something is a new idea, yet it has realistically been done several times before us and that’s ok by me, I just enjoy making things to share with my lovely readers.
I really wish I had the extra time or patience to make delicious homemade Pierogies, so I want to put it out there to those of you who do have the time and patience, I love that, it makes my heart smile to know that there are women keeping the old traditions going so that their children and others can enjoy old world traditional recipes; I truly mean that when I say it.
Pierogies are extremely popular in Polish, Slovak, Ukrainian, Russian and a few other Eastern European cuisines where they are often called different names by the locals. Did you know that Pierogies are considered National dishes in Poland, The Ukraine, Slovakia, and even Canada? Now that’s some serious Pierogi love, don’t you think?
Want an easy meal for a later date? Make a large batch of Pierogi Lasagna Rolls without the sauce and freeze to make really quick dinners on busy work days, they actually freeze really well. I just roll them and place the rolls on a non-stick baking sheet, then pop the metal baking sheet in the freezer covered with plastic wrap for about 25 minutes to set them. Then place the desired amount of Pierogi Rolls in a heavy-duty freezer bag. They will stay well for up to 3 months.
Easy to Make Pierogi Lasagna Rolls
Mashed potato recipe
- 2 pounds potatoes peeled and cut into quarters
- 1 cup of half and half cream
- 2 and 1/2 tablespoons unsalted butter
- Kosher salt to own taste
- freshly ground black pepper to own taste
- 3 tablespoons of sliced scallions
- 1 tablespoon of chopped fresh parsley
Directions for mashed potatoes
- place the prepared potatoes into a large pot, add salt to own taste and cover with cold tap water.
- Bring the potatoes to a full boil over medium-high heat and cook until the potatoes are fork tender, about 18-22 minutes. Drain the potatoes well careful not to scold yourself doing so.
- Meanwhile, heat the half and half cream and the unsalted butter in a small pan.
- Add the warm half and half cream and butter to the cooked potatoes and season with kosher salt and freshly ground black pepper to own taste. Mash the potatoes with a potato masher till creamy.
- Fold in the sliced scallions and freshly chopped parsley.
Pierogi Lasagna Rolls
- 12 Lasagna noodles cooked al dente
- homemade mashed potatoes
- 8-ounces shredded mild cheddar cheese,divided x2
- 9 slices of crisp bacon crumbled and divided x2
- 2-15-ounce jars of alfredo cheese
- 1/2 of a cup of sour cream
- freshly ground black pepper
- cooking spray
- 1/4 of a cup sliced scallions to serve
- extra sour cream to serve
Directions for Pierogi Lasagna Rolls
- Coat a large metal baking sheet with cooking spray, place the cooked lasagna noodles on metal baking sheet. You will need to either use 2 metal baking sheets or do them in batches of 6 each.
- Evenly distribute mashed potatoes between the 12 lasagna noodles, I usually use a tablespoon and do about 3 dollops of mashed potatoes on each lasagna noodle.
- Next use whatever feels more comfortable to you to spread the potatoes, I use a small rubber spatula most times.
- Sprinkle 1/2 of the mild cheddar cheese, and 1/2 of the crumbled bacon evenly over the 12 noodles.
- Roll each lasagna noodle tightly, place seam-side down in a casserole dish that you have ready with cooking spray, do not overcrowd the Pierogi Lasagna rolls if needed be use 2 casserole dishes to accommodate the Pierogi Lasagna rolls.
- In a medium bowl add 1/2 of a cup of sour cream and the jarred Alfredo, stir to combine then evenly distribute the sauce over the 2 casserole dishes of Pierogi Rolls, then sprinkle the remaining mild cheddar cheese and bacon over the top of the Pierogi Lasagna rolls and cover tightly with aluminum foil.
- Bake in a preheated 350-degree oven covered for about 25 minutes.
- Once done remove from the oven and sprinkle with sliced scallions, serve while hot with sour cream on the side if desired.
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