Pierogi Lasagna - Vegan, Gluten-Free & Nut-Free
Take your carb-game to the next level with this ridiculously indulgent, savory dish that boasts all the things you love about traditional piergoies, but takes half the time to prepare!
Ingredients
- 9 medium russet potatoes (about 3 pounds)
- 1/4 cup butter - I used Earth Balance
- 1 cup non-dairy milk
- 1/3 cup cream cheese - I used Tofutti
- 1 tbsp nutritional yeast
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 3/4 tsp onion powder
- 9 sheets lasagna noodles - Do NOT use oven-ready noodles
- 3/4 cup shredded cheese - I used Daiya Mozzarella style
- sour cream
- sauerkraut
- chopped green onions
Instructions
- Cook lasagna noodles according to package instructions and set aside. Pre-heat oven to 375 degrees.
- Peel and cube potatoes. Toss into a large stockpot with water and bring to a boil. Lower temperature to allow water to simmer and cook potatoes until soft.
- Drain water from potatoes and add to a large mixing bowl. Add in butter, milk, cream cheese, nutritional yeast, salt, garlic and onion powder. Mash potatoes until light and fluffy.
- Lightly oil a 9 X 13 baking dish and spread a very thin layer of the potatoes onto the bottom of the pan. This will help keep lasagna noodles in place.
- Follow with first layer of noodles (using 3 sheets of noodles per layer), then spread a layer of the potatoes. Repeat this twice more and then top the final layer of potatoes with cheese.
- Cover with aluminum foil and bake on center rack for 15 minutes. Remove foil and bake for an additional 15-20 minutes. Remove from oven and allow to sit for 5-7 minutes before serving.
- Top with sour cream, sauerkraut and green onions.
Notes
* Oven ready lasagna noodles will 100% NOT work with this recipe. There is not enough liquid in this dish to allow the noodles to cook through. ** If you can eat gluten, go ahead and use regular (not GF) lasagna noodles. *** To keep lasagna noodles from sticking once boiled, I place them into a bowl of very cold water until they are ready to be used. **** Mashed potatoes should be moist. If you find your mix to be too dry, try adding a few more tablespoons of non-dairy milk. ***** Be sure to taste test your mashed potatoes to determine if you feel you need more salt or spices.