“Potted” Pierogi Lasagna

Well, it’s certainly been an eye opening January. 2021 seems to be shaping up to be a weird continuation of the 2020 insanity. I’m not going to comment on it because the only political statement I want on here is: for the love of God, legalize marijuana already!!!!!!

Okay, politics out of the way, let’s talk pierogi. I’ve talked about being a proud Italian woman. I am mostly Italian. A small bit of English and German, but 3/4 Italian. I definitely favor the English or the Northern Italian, looks wise. Light skinned and a little blonde haired girl growing up.

Unknown to most people is that I also claim a little bit of Polish influence. I was adopted by my dad at 16, and his family was Russian/Polish. So, at a young age, I learned about pierogi. My grandmother once said that every family had their own favorite recipes for filling on these little pillows of doughy goodness. For our family it was potato and black pepper.

Let’s face it, pierogi are labor intensive. Between making the dough, rolling it out, making the filling, making those cute little doughy bites of heaven, and sealing them… and.,. And.., phew. I’m tired just thinking about it.

So, when I found this recipe for “Pierogi Lasagne” on Pinterest, I got super excited. It’s like the Italian part of me got together with the adoptive Polish part of me and came up with the best thing ever. I mean – lasagne and pierogi! It can’t miss!

So, when talking about this with my #UBBU™️ family about this recipe, the first thing T said was “who has leftover mashed taters?” No one! No one has left over mashed potatoes. I’m pretty sure that is the truth. So, I faked leftover mashed potatoes. Meaning that I made them at 11:00 last night and stuck them in the fridge. Kinda like when “Uncle Roger” says that one must use only day old rice for egg fry rice. Love ya, Uncle Roger! The Asian Uncle we didn’t know we needed, but are oh-so-thankful-for.

So, pierogi lasagne is exactly what it sounds like. You are using lasagne noodles in place of the fluffy pierogi dough. You’re using those leftover mashed potatoes and anything else that you like inside pierogi. Like I said earlier, for us, it’s potato, black pepper and cheddar and mozzarella cheese. I add the mozz to add that stringy gooey cheese look I look for as an Italian woman.

Where is the potted part? The potted part can come in one, two or all three of the following ways. Tincture, drizzled over the top. Activated/decarbed flower mixed in with the potato mixture. Or if you are lucky enough to have access to THC baking mix, since this dish is baked. For me, at this time, I’m doing the activated/decarbed flower in the mashed potatoes. Since it’s only me and the husband, I’m making my lasagne in a 8×8 pan.

Whether you use Classic Mashed Potatoes, Slow Cooker Mashed Potatoes, or Instant Pot Mashed Potatoes, or your family’s leftover mashed potatoes, this is the BEST recipe for leftover mashed potatoes. It tastes like a giant pierogi–with a whole lot less work!

So, literally, cook your lasagna noodles according to packaging (PRO HINT: use the ones you don’t have to boil first.)

Warm up those beautiful mashed potatoes, and even if you have already put butter and milk or cream in your potatoes, add more. You’re actually going to want your potatoes to be a little softer/looser than normal because baking this will dry out the potatoes. And if you are putting activated/decarbed flower in the potatoes, flower will suck moisture out of your potatoes. So, add lots of creamy butter. And the ratio I use is one teaspoon of marijuana to one cup of potatoes.

We like onions in our pierogi. So I lightly sauté two yellow onions in lots of butter–two sticks usually. Get them fragrant and soft. (Pro tip: we like bacon so I will put some bacon drippings in with the onions.)

You’re just going to layer the noodles, the potatoes, the cheese, the onions… that’s literally it. Noodle, potatoes, cheese onions… keep going until you hit the top of your baking pan. Generously top with cheddar cheese and bake at 350°f, until bubbly melty goodness. Garnish with that crispy bacon, spring onions and a dollop of sour cream.

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