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How do you improve upon perfect lasagna? Simplify it to a one pot meal, make it healthier & turn it into pierogy lasagna! It’s way better than the classic recipe you grew up with.
Lasagna is one of my favorite foods. Growing up it was one of the meals I requested most at home and now it’s one of the most common meals that Pat and I make. One of the best things about lasagna is that it gets better over time so it makes for amazing leftovers! That being said, our current recipe is a massive effort in the kitchen. It requires dirtying every bowl in the kitchen and using the microwave, oven and the stove top. It’s really a beast of a thing so I’ve really been looking for a way to simplify the process.
I think I have the magic solution figured out. I’m sharing with you today a one pot skillet lasagna that is packed with healthy vegetables and will even be easy on your waistline. It’s living-my-best-life lasagna with a few of my own personal tricks. It comes with a secret ingredient –pierogies.
Are you wondering what the heck is a pierogy? Pierogies are stuffed pasta that originated in Eastern Europe. They are semi-circle shaped and work for everything from baking to frying. Think ravioli but perhaps even more satisfying. They are basically bites of heaven.
My pierogy brand of choice is Mrs. T’s Pierogies. In addition to tasting amazing they are also super versatile. You can use them in pretty much anything and there are tons of varieties available. If you look at the Mrs. T’s website you’ll find recipes for everything from pierogy nachos to pierogy pad thai. Pierogy pizza? It’s mind-blowing actually. Mrs. T’s makes everything from Classic Onion Pierogies to Loaded Baked Potato Pierogies and they are also available in mini size.
Have you ever wondered what a pierogy looks like? Take a look at that heavenly bite above. Soft pasta that perfectly protects a dollop of cheese and potato? Ohhhh yes.
Another secret ingredient in this vegetarian lasagna is…wait for it…cottage cheese. You may raise your eyebrows at me but cottage cheese is an amazing substitute for the typical heavy ricotta cheese you find in lasagna. It’s packed with protein, adds a creamy richness, and is a healthier option than ricotta. It’s a win, win, win.
Not only does this pierogy lasagna recipe make a great weeknight meal, it’s also great for entertaining! Imagine having your friends arrive and the dishes are done, your lasagna is bubbling merrily away in the oven, and you look like a total rock star. It’s perfection.
It’s actually National Pierogy Day on October 8th, so get your friends together and whip up a batch of pierogy lasagna for what is sure to be your new favorite food holiday.
Thanks so much for reading! For more Sweet in your life, you can find me on Instagram, Pinterest, and YouTube, or subscribe to receive a weekly email with new posts and musings from me.
One Pot Vegetarian Pierogy Lasagna Recipe
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How do you improve upon perfect lasagna? Simplify it to a one pot meal, make it healthier & turn it into pierogy lasagna! It’s way better than the classic recipe you grew up with.
- Author: Kelly Egan - A Side of Sweet
- Prep Time: 20 minutes
- Cook Time: 46 minutes
- Total Time: 1 hour 6 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
Ingredients
Scale
- 2 teaspoons olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 red bell pepper, deseeded and chopped
- 1 tablespoon chopped fresh thyme
- ½–1 teaspoon red pepper flakes
- ½ teaspoon salt
- 1 ½ cups coarsely chopped mushrooms
- 1 handful fresh spinach
- 1 25 ounce jar pasta sauce
- 1 pound (1 box*) of Mrs. T’s Pierogies** in the flavor of your choice (I used Classic Onion)
- 3 tablespoons chopped fresh basil
- 16 ounces (1 tub) cottage cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil, for serving
Instructions
Preheat oven to 350° Fahrenheit
- Heat the olive oil in a large oven safe skillet over medium heat.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the onion and sauté until soft and translucent, about 4-5 minutes
- Now add the red pepper and cook an additional 3 minutes.
- Stir in the thyme, red pepper flakes and salt, then add the mushrooms and sauté until soft, about 2 minutes.
- Stir in the spinach and cook until dark and softened, about 1 minute.
- Transfer skillet contents to a large plate covered with a paper towel.
- Spread 1/3 of the pasta sauce in the bottom of the skillet (no need to clean it).
- Layer with half of the vegetable mixture, followed by fresh basil, and then half of the cottage cheese. Cover with six pierogies.
- Spread another 1/3 of the pasta sauce over the pierogies. Add the remaining vegetable mixture and the remaining cottage cheese.
- Add another layer with the remaining pierogies and cover with the remaining pasta sauce. Top with the shredded mozzarella.
- Place skillet on a baking sheet and bake for 40 minutes. Top with fresh parsley or basil and serve warm.
Notes
*You may need more than one box of pierogies depending on the size of your skillet.
**Either thawed or frozen pierogies work in this recipe.
This post is a collaboration with Mrs. T’s Pierogies. Thanks for supporting this brand that I love! Wondering why I do sponsored posts? Read more here.
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Comments
Katie Kubitz says This looks so incredibly yummy! I love the idea of subbing in cottage cheese for something a little less heavy.
Also! Mrs. T’s is my family friend’s mom! My dad went to school with her son, who I believe has since retired, but he and his family were at our wedding 🙂
Small world!
xx Katie
katiekubitz.comReply
- Kelly Egan - A Side of Sweet says
I promise you that you won’t miss the ricotta at all!
Reply
I love one pot anything! Mostly because it reduces the number of dishes I need to wash lol Great recipe!
Reply
- Bryan says
Our family is always looking for new and different recipes. Everything looks so very good from the amazing one pot pierogy lasagna to all your sweet treats. Thanks for sharing!
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