5 from 6 votes
Easy to Make Pierogi Lasagna Rolls are for those of us 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 homemade dough and wrapping the dough around a savory or even sweet filling; then cooked in salted boiling water.
Easy to Make Pierogi Lasagna Rolls
Prep Time
25 mins
Cook Time
45 mins
 

Easy to Make Pierogi Lasagna Rolls are for those of us 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.

Course: Main Course
Cuisine: American
Keyword: bacon, pasta, Pierogi Lasagna Rolls, Potatoes
Servings: 6
Author: hmccallum
Ingredients
Mashed potatoes
  • 2 pounds Potatoes peeled and cut into quarters
  • 1 cup Half and half cream
  • 2 1/2 tablespoons Unsalted butter
  • Kosher salt to own taste
  • Freshly ground black pepper to own taste
  • 1/4 cup Sliced scallions
  • 3 tablespoon Chopped fresh parsley
Pierogi Lasagna Rolls
  • 12 Lasagna noodles cooked al dente
  • Homemade mashed potatoes
  • 8- ounces Shredded mild cheddar cheese divided x2
  • 9 slices Crisp bacon crumbled and divided x2
  • 2-15- ounce Jars of Alfredo cheese
  • 1/2 cup Sour cream
  • Freshly ground black pepper
  • Cooking spray
  • 1/4 cup Sliced scallions to garnish
  • Sour cream to serve
Instructions
Directions for mashed potatoes
  1. place the prepared potatoes into a large pot,  add salt to own taste and cover with cold tap water.
  2. 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.
  3. Meanwhile, heat the half and half cream and the unsalted butter in a small pan.
  4. 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.
  5. Fold in the sliced scallions and freshly chopped parsley.
Directions for Pierogi Lasagna Rolls
  1. Coat a large metal baking sheet with cooking spray, place the cooked lasagna noodles on the metal baking sheet. You will need to either use 2 metal baking sheets or do them in batches of 6 each.
  2. 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.
  3. Next use whatever feels more comfortable to you to spread the potatoes, I use a small rubber spatula most times.
  4. Sprinkle 1/2 of the mild cheddar cheese, and 1/2 of the crumbled bacon evenly over the 12 noodles.
  5. 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.
  6. 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.
  7. Bake in a preheated 350-degree oven covered for about 25 minutes.
  8. Once done remove from the oven and sprinkle with sliced scallions, serve while hot with sour cream on the side if desired.