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!
Pierogi Lasagna [Vegan]
- 9 medium russet potatoes (about 3 pounds)
- 1/4 cup vegan butter
- 1/3 cup vegan cream cheese
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 9 sheets lasagna noodles - Do NOT use oven-ready noodles
- 3/4 cup shredded vegan cheese
- vegan sour cream
- chopped green onions
Cook lasagna noodles according to package instructions and set aside. Pre-heat oven to 375ºF.
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.