There’s something magical about the way comfort food can wrap you up like a warm hug, and Chef Michael Symon’s Pierogi Lasagna does exactly that—with a delicious twist. Imagine all the cozy, carb-loaded goodness of traditional pierogi, but without the fuss of folding dozens of delicate dumplings. Instead, we’re layering tender lasagna noodles with Creamy Mashed Potatoes, golden caramelized onions, and sharp cheddar cheese for a dish that’s as hearty as it is irresistible.
Whether you’re feeding a hungry crowd, meal prepping for the week, or just treating yourself to something special, this Pierogi Lasagna is the answer. It’s the kind of dish that makes everyone at the table lean in for seconds—and maybe even thirds.
Craving a delicious Chef Symon’s Pierogi Lasagna? You've come to the right spot! From Lasagna favorites to amazing Chicken recipes, there's something here for everyone.
Why This Recipe Works
- Brilliant mash-up: Combines the best parts of pierogi and lasagna—no tedious folding required.
- Flavor bomb: Creamy potatoes, tangy sour cream, and sharp cheddar create the perfect balance.
- Make-ahead magic: Tastes even better the next day (if there’s any left).
- Customizable: Add bacon, sauerkraut, or mushrooms to make it your own.
A Little Backstory
Pierogi have been a staple in Polish kitchens for centuries, but this lasagna version is a modern twist born from Polish-American ingenuity. Chef Symon’s take keeps the soul of the dish—those rich, comforting flavors—while making it accessible for busy home cooks. It’s a love letter to tradition, with a shortcut that doesn’t sacrifice taste.
Essential Ingredients & Tools
Ingredients for the Filling
- 2 lbs russet potatoes – Their high starch content makes for the fluffiest mash. (Substitute: Yukon Gold if russets aren’t available.)
- ½ cup full-fat sour cream – Adds tang and creaminess.
- 4 tbsp unsalted butter – Because everything’s better with butter.
- 1 cup aged sharp cheddar – The older, the bolder. (Substitute: Gruyère or smoked Gouda for a twist.)
- 1 large yellow onion – Thinly sliced and caramelized to sweet perfection.
- 1 tbsp balsamic vinegar – For deglazing the onions (optional but recommended).
Ingredients for the Assembly
- 12 oven-ready lasagna noodles – No boiling required (but you can use regular noodles if you prefer).
- 1 cup whole-milk ricotta – Creamy, mild, and oh-so-luscious.
- 1 large egg – Helps bind everything together.
- ¼ cup fresh chives – A pop of freshness to balance the richness.
- 1 tbsp breadcrumbs – Optional for extra moisture control.
Tools
- 9×13-inch baking dish – Glass or ceramic works best for even cooking. (Substitute: Metal pan, but reduce baking time by 5 minutes.)
- Potato masher or ricer – For smooth, lump-free potatoes. (Substitute: Fork for mashing in a pinch.)
- Stainless steel skillet – The best for caramelizing onions without sticking. (Substitute: Nonstick pan, but watch heat to avoid burning.)
Serves: 8 | Prep: 30 min | Cook: 45 min | Total: 1 hr 15 min
How to Make Pierogi Lasagna Like a Pro
- Prep the Potatoes
Boil 2 lbs russet potatoes in well-salted water (think seawater-level salty) until they’re fork-tender. Drain them, then let them steam-dry in the hot pot for a minute—this keeps your mash from turning into soup. Mash them with ½ cup sour cream and 4 tbsp butter while they’re still hot (this helps them absorb all that creamy goodness). Then, gently fold in ½ cup of the cheddar—just enough to make it cheesy without turning it into a gluey mess. - Caramelize the Onions (The Right Way)
This is where patience pays off. Cook your 1 large yellow onion, thinly sliced, low and slow in 1 tbsp butter over medium-low heat—no rushing! Stir them every few minutes, letting them turn a deep golden brown. Those little browned bits at the bottom of the pan? That’s flavor gold. For an extra layer of depth, splash in 1 tbsp balsamic vinegar near the end. - Mix the Ricotta Layer
Whisk 1 large egg first (no one wants scrambled egg streaks in their lasagna), then blend it into 1 cup ricotta until smooth. Stir in ¼ cup chives and a pinch of salt—this keeps the ricotta from tasting bland next to the bold potatoes and cheese. - Assemble Like a Boss
Start with a layer of ⅓ of the mashed potatoes—this helps soak up any extra moisture. Then, add 4 noodles, slightly overlapping so there are no gaps. Spread half the ricotta mixture in a thin, even layer (an offset spatula is your best friend here). Scatter half the caramelized onions, then repeat the layers. Finish with noodles, the rest of the potatoes, and a generous sprinkle of the remaining ½ cup cheddar for that irresistible golden crust. - Bake to Perfection
Cover with foil and bake at 375°F for 30 minutes to let everything meld together. Then, uncover and bake for another 15 minutes to get that cheese bubbly and gorgeous. Let it rest for 10 minutes before slicing—this keeps the layers from sliding apart when you serve it.
Chef’s Secrets for the Best Pierogi Lasagna
Low-and-Slow Onions Are Non-Negotiable
Caramelizing onions isn’t a race. Medium-low heat lets them develop deep, sweet flavor without burning. Stir occasionally, but let them sit long enough to get those delicious browned edges. A splash of 1 tbsp balsamic vinegar at the end brightens everything up.
Russet Potatoes Are the MVP
Their high starch content makes them perfect for fluffy, creamy mash. Don’t overmix—a few small lumps add character. For ultra-smooth potatoes, run them through a ricer before mashing.
How to Avoid a Soggy Disaster
The biggest pitfall? Too much moisture. If you’re using regular lasagna noodles, par-boil them for just 4 minutes—they’ll finish cooking in the oven. Drain your onions well, and opt for thick, whole-milk ricotta. For extra insurance, sprinkle 1 tbsp breadcrumbs between layers to soak up any stray liquid.
Cheese Matters
Skip the pre-shredded stuff—it’s coated in anti-caking agents that make it melt weirdly. Grate your own aged cheddar (1+ year is ideal) for the best texture. Want to switch it up? Try Gruyère or smoked Gouda, but ease up on the salt since these cheeses are naturally salty.
Storing & Reheating Like a Pro
Fridge (Short-Term)
Let the lasagna cool completely, then press plastic wrap directly onto the surface to prevent condensation. It’ll keep for 3 days. Reheat individual portions with a splash of milk at 350°F for 15 minutes to bring back the creaminess.
Freezer (Long-Term)
Slice it into portions, wrap each in parchment paper + foil, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat covered at 325°F for 20 minutes.
Make-Ahead Hack
Assemble the whole thing up to 24 hours ahead and refrigerate unbaked. Just add an extra 5-10 minutes to the baking time if it’s going in cold.
Nutrition Breakdown (Per Serving)
- Calories: 420
- Protein: 14g
- Carbs: 45g
- Fat: 22g
- Fiber: 4g
Perfect Pairings
Sauerkraut & Kielbasa
Add ½ cup drained sauerkraut and ½ cup diced kielbasa between layers. Pro move: Brown the kielbasa first and use the rendered fat to caramelize the onions.
Mushroom & Thyme
Swap the onions for 8 oz sautéed cremini mushrooms and 1 tsp fresh thyme. Deglaze the pan with ¼ cup white wine for extra depth.
Sweet Potato & Sage
Use Roasted Sweet Potatoes instead of russets and reduce the sour cream to ⅓ cup. Brown 2 tbsp butter with 6 sage leaves and drizzle over the top before serving.
Spinach & Feta
Fold 1 cup wilted spinach into the ricotta and swap the cheddar for feta. A pinch of nutmeg takes it to the next level.
Bacon & Caraway
Top with 4 oz crispy bacon and 1 tsp caraway seeds. Even better? Cook the onions in the bacon fat.
Complementary Dishes
Garlic-Roasted Brussels Sprouts: Their crisp bitterness contrasts the lasagna’s creaminess. Toss with 1 tbsp lemon zest post-roasting for brightness.
Cucumber-Dill Salad: Thinly sliced cucumbers in sour cream-dill dressing offer a cool, tangy counterpoint.
Drinks
Dry Riesling: Its acidity and peach notes cut through richness. Chill to 50°F for optimal balance.
Polish Lager: A crisp, malty brew like Żywiec complements the caramelized onions.
Something Sweet
Apple Strudel: Warm, spiced apples and flaky pastry echo Eastern European roots. Serve with Vanilla Ice Cream.
Honey-Lavender Panna Cotta: A light, floral finish that won’t overwhelm the palate.
FAQs
Can I use no-boil noodles?
Absolutely! Just add ½ cup warm water when assembling, or soak them for 5 minutes first.
How do I keep it from getting soggy?
Drain your onions and potatoes well, and use thick ricotta.
Best cheese substitute?
Gruyère or fontina are great—just avoid pre-shredded cheese.
Chef Symon’s Pierogi Lasagna: A Comfort Food Masterpiece That’ll Steal the Show
Try Chef Symon’s Pierogi Lasagna—a hearty mash-up of pierogi and lasagna with creamy potatoes, caramelized onions, and sharp cheddar. Get the recipe now!
Ingredients
For the Filling
-
2 lbs russet potatoes (peeled and cubed)
-
½ cup full-fat sour cream
-
4 tbsp unsalted butter
-
1 cup aged sharp cheddar (shredded)
-
1 large yellow onion (thinly sliced)
-
1 tbsp balsamic vinegar (optional)
For the Assembly
-
12 oven-ready lasagna noodles
-
1 cup whole-milk ricotta
-
1 large egg
-
¼ cup fresh chives (chopped)
-
1 tbsp breadcrumbs (optional)
Instructions
-
Boil 2 lbs russet potatoes in salted water until tender. Drain, then mash with ½ cup sour cream and 4 tbsp butter. Fold in ½ cup cheddar.01
-
Caramelize 1 large yellow onion in 1 tbsp butter over medium-low heat for 20-25 minutes. Deglaze with 1 tbsp balsamic vinegar if desired.02
-
Whisk 1 large egg into 1 cup ricotta, then stir in ¼ cup chives and salt.03
-
Layer ⅓ of the mashed potatoes in a 9x13-inch dish. Top with 4 noodles, half the ricotta mixture, and half the onions. Repeat layers. Finish with noodles, remaining potatoes, and ½ cup cheddar.04
-
Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 15 more minutes. Rest 10 minutes before serving.05
Not what you're looking for?
