If you’ve been in Pittsburgh for any amount of time, you know that we celebrate our diverse ethnic groups. Especially when it comes to their foodstuffs. If you’ve any sense to you, you’ve tried the local Polish flavor specifically. There’s nothing better, in my mind, than homemade pierogi and kielbasa from the nice church ladies around town.
My cousin’s wife (I think?!) once made a mention of pierogi lasagna, and while I don’t know the specifics of her recipe it’s been cooking around in the back of my mind for some time now. (Get it? Cooking? On a food blog! Hilarious.) With yet another BOGO meat special at Giant Eagle, I knew it was time to attempt this delicious, and in no way healthy, dish.
You’ll notice two things about this picture. One, this dish doesn’t photograph well. Two, I didn’t reserve enough filling so the top just looks sad and lonely. No matter! Forge ahead, you carbohydrate lovers, you.
Here’s the quick and dirty recipe:
1. Boil potatoes. If you’re like me, you use whatever you’ve got on hand, including a sweet potato or two.
2. Cook lasagna noodles. If you’re like me, you’ll get impatient and take them out al dente. Not necessarily what I’d recommend, but whatever.
3. Heat a skillet with a bit of butter and a chopped onion (sizes are up to you. I loosely diced.) Add the chopped up, pre-cooked kielbasa that you got on sale once the onions have started to sweat.
4. Mash the potatoes when they are ready with a touch of milk and as much (cheddar) cheese as you can stand. If you’re like me, you’ll add Mexican and
Mozzarella cheeses before you remember where you put the cheddar. And then add that, too.
5. Prepare your casserole dish for the following nirvana:
– layer of noodles
– layer of cheesy mashed potatoes (You should add some salt and pepper, which I unfortunately skimped on.)
– layer of buttered onions and kielbasa
– repeat as you see fit
6. Bake, covered, at 375 for about 25ish minutes.
The was so easy I think I just might try making real pierogies next.