Pierogi lasagna is a dish that combines two beloved culinary traditions: Italian and Polish. The term "pierogi" refers to the well-known Polish dumplings filled with potatoes, cheese, or meat, while lasagna is an Italian classic made of layers of pasta, sauce, and cheese. This fusion was born in communities of Polish immigrants in Latin America, where local ingredients and family recipes were adapted to create a comforting and nutritious dish. In different Latin American countries, this same dish may be known simply as "potato lasagna" or "Polish lasagna," but the central concept is always the same: alternating layers of pasta with a creamy filling of potatoes and onion.
This dish reflects a history of migration and adaptation, showing how food can be a cultural bridge. In countries like Mexico, Argentina, and Chile, it is common to find variants that include different cheeses or are served with sour cream, thus emphasizing the homemade and family-friendly nature of the dish. Pierogi lasagna is ideal for those seeking traditional flavors with an innovative touch, and it is perfect for family gatherings or special celebrations.
How to Make Pierogi Lasagna
To begin, cook the lasagna noodles according to the package instructions and drain them well.
Finely chop the onions and cook them in butter or margarine over medium heat just until they are translucent, avoiding browning.
Sauté the onions over low heat to enhance their flavor without burning them.
Cook the potatoes until they are soft and then mash them until smooth.
Add the cheese to the mashed potatoes and mix well so it is incorporated homogeneously.
In a 9 x 13 inch baking dish, spread two pieces of lasagna on the bottom to form the first layer.
Cover with the cheesy mashed potatoes over the lasagna, spread a layer of butter and then the onions before starting another layer with the lasagna.
Repeat the process until you finish with a final layer of lasagna.
Pour a can of evaporated milk over the lasagna and bake in a preheated oven at 350 degrees Fahrenheit until the milk is bubbling, approximately 30 minutes.
When removed from the oven, cut the lasagna into squares and serve it accompanied by sour cream for an additional creamy touch.
Finally, sprinkle paprika over the potatoes to add color and a subtle smoky flavor.
