You can call this recipe Polish Lasagna but Eugenia said it was an easy pierogi recipe that the Polish cooks can put together as a simple, quick and hearty meal. Severel listeners to our show called in to say that it turned out great and that they have added to their list of favorite recipes.
POLISH LASAGNA (Easy Pierogi) From Eugenia Drapalski
Grease a (9x13 inch) glass baking dish. Shred 1/2 lb. of American cheese, 1/2 lb. Velveeta cheese and 1/2 lb. mild Cheddar cheese and set aside. Peel 10 medium potatoes then cut into sixth's or eighth's. Bring to the boil in water and simmer until done. Meanwhile, chop and sauté 3 medium onions (or to taste) in one stick of butter or margarine until limp. Boil 3/4 of a 1 lb. package of lasagna noodles following the package directions. Drain the noodles. To the cooked potatoes, add half of the onions. Don't add milk! Add cheese to the hot potatoes. Mash them together until the cheeses are melted and place half of the remaining onions onto the bottom of the pan. Layer the noodles and the potato mixture, beginning and ending with the noodles. Top with the remaining onions, cover with aluminum foil and bake at 325° for 20 minutes; just to heat through. The Polish lasagna casserole reheats well.
Polish Lasagna recipe is published in our May, 1985 Menu Minder.