Leftover mashed potatoes combined with bacon and sharp cheddar, layered between lasagna noodles, becomes a comforting pierogi-style lasagna—carb-forward and deeply satisfying.
Sometimes you just crave carbs—whether it’s creamy mac and cheese, a simple cacio e pepe, or buttery mashed potatoes. This recipe combines pasta and potatoes into one indulgent dish: pierogi lasagna. It’s an easy, crowd-pleasing way to use up leftover mashed potatoes and turn them into a hearty main course.
The idea came from having a big batch of leftover cream cheese mashed potatoes after the holidays. Instead of making individual pierogies, layering the potato filling with lasagna noodles creates a dish that tastes like pierogies in casserole form—cheesy, smoky, and comforting.
Ingredient Notes
- Bacon – Adds savory, smoky flavor and a bit of protein. Crisp it well for texture.
- Mashed potatoes – Leftovers work great, but you can make fresh mashed potatoes specifically for the recipe.
- Cheese – Sharp cheddar pairs beautifully with the potatoes; feel free to use other melty cheeses if you prefer.
- Lasagna noodles – Store-bought cooked noodles are fine; no-boil noodles can save time if you prefer.
Ingredient Swaps
There’s room to customize this recipe:
- Swap bacon for pancetta or diced kielbasa for a different smoky profile.
- If you don’t have shallots, use sweet, yellow, white, or red onions—each brings a slightly different flavor.
- Cheese options: sharp cheddar is classic, but mozzarella, Gouda, or Gruyère also melt well and change the character of the dish.
Step-by-Step Overview
Start by cooking diced bacon until crisp. Reserve about 2 tablespoons of the bacon fat, then sauté shallots until translucent and add garlic briefly.
In a bowl, combine mashed potatoes with the cooked shallots, garlic, half the bacon, and 1 cup of shredded cheese. Taste and season with salt and pepper if needed. Layer three cooked lasagna noodles in the bottom of a greased 9×13 dish, spread 1/3 of the potato mixture over the noodles, and sprinkle 1 cup of cheese on top.
Repeat the layers two more times, finishing with the remaining cheese. Cover with foil and bake at 375°F for 30 minutes. Remove the foil, top with the remaining bacon and diced green onions, then bake an additional 5 minutes to brown the top. Let the lasagna rest 15 minutes before slicing so the layers set.
FAQs
Pierogies are filled dough dumplings, commonly stuffed with potato, cheese, or other savory fillings, and often served with onions or sour cream.
The filling and cheese are very hot and soft right out of the oven. Let the lasagna rest at least 15 minutes so the center firms up before slicing.
Yes. Assemble the lasagna, cover, and refrigerate up to 24 hours before baking. You may need to add 5–10 minutes to the bake time.
Yes. Freeze before baking by wrapping tightly in foil for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen adding about 45 minutes while covered. You can also freeze after baking; cool to room temperature, wrap, and freeze up to 3 months.
Serving Suggestions
Pierogi lasagna is substantial enough to serve as a main course but also pairs well with simple sides. Consider roasted vegetables, sautéed cabbage with bacon, or a crisp salad to balance the richness.
Pro Tips / Notes
- If you enjoy a tangy note, stir ½ to 1 cup of sour cream into the mashed potato mixture.
- Avoid pre-shredded cheese if possible—freshly shredded cheese melts better and tastes cleaner.
- No-boil lasagna noodles can be used to save time; follow package directions for layering with wet fillings.
- You can prepare this a day ahead: assemble, cover, and refrigerate. Bake as directed, adding a few extra minutes if chilled.
Similar Recipes
Truffle Mashed Potatoes-
Ground Meat Lasagna
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Slow Cooker Mashed Sweet Potatoes
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Crispy Roasted Potatoes
If you try this pierogi lasagna or another recipe, share how it turned out in the comments. Enjoy the comforting combination of potatoes, cheese, and bacon in lasagna form!
Pierogi Lasagna
Ryan Beck
Ingredients
- 1 lb bacon, diced
- 4 shallots, diced
- 4 garlic cloves, minced
- 6 cups leftover mashed potatoes
- 4 cups sharp cheddar cheese, shredded
- 9 lasagna noodles, cooked to package instructions
- 2 green onions, diced
Instructions
- Preheat oven to 375°F. Grease a 9×13 baking dish and set aside.
- Heat a large skillet over medium-high. Cook bacon until crispy. Transfer bacon to a paper-lined plate and reserve 2 tablespoons of bacon grease in the skillet. Sauté shallots 4–5 minutes until translucent, add garlic for 30 seconds, then remove from heat.
- In a large bowl, combine mashed potatoes, shallots, garlic, half the bacon, and 1 cup of cheese. Mix and season with salt and pepper if needed.
- Place 3 cooked lasagna noodles in the bottom of the dish. Spread 1/3 of the potato mixture over the noodles, then sprinkle 1 cup of cheese. Repeat two more times, finishing with the remaining cheese. Cover with foil and bake 30 minutes. Remove foil, top with remaining bacon and green onions, and bake 5 more minutes. Let cool 15 minutes before slicing.
Notes
- For extra tang, stir ½–1 cup sour cream into the mashed potatoes.
- Use freshly shredded cheese for better melt and flavor.
- No-boil lasagna noodles can be used to save time.
- Assemble ahead and refrigerate up to 24 hours; you may need to add a few minutes to baking time.