Pierogi Lasagna
For the ultimate in fusion cuisine try this recipe made with Nature's Own® Potato Pearls® Premium Mashed Potatoes and your customers will embark on a global adventure with just one meal.
Recipe provided by Todd Foutty - Director, Foodservice Operations, The MetroHealth System Cleveland, OH - Director, Foodservice Operations, The MetroHealth System Cleveland, OH
Serving size: 3-in. square
Instructions
| Ingredient |
Quantity |
Instructions |
| Nature's Own® Potato Pearls® Premium Mashed Potatoes |
1 bag
|
Prepare Nature's Own® Potato Pearls® Mashed Potatoes with boiling water according to package directions. Set mashed potatoes aside. |
| Boiling water |
3 1/2 qt.
|
|
| Onions, diced |
3 lb.
|
Sauté onions and garlic in 5 oz. butter until softened. Use remaining butter to grease 3 hotel pans. |
| Chopped garlic |
1/3 cup
|
|
| Butter |
6 oz.
|
|
| Lasagna noodles, cooked |
54
|
Layer in each pan as follows: spread thin layer of onions in pan bottom. Add single layer of cooked noodles; spread noodles with 3 cups mashed potatoes. Sprinkle potatoes evenly with cheese. Repeat with onion layer, noodle layer, mashed potatoes and cheese. Add final layer of noodles. Top with 3 cups sauerkraut. Sprinkle with remaining cheese. |
| Mozzarella cheese, shredded |
2 lb.
|
|
| Cheddar cheese, shredded |
2 lb.
|
|
| Sauerkraut, drained |
5 lb.
|
|
|
|
Cover pans. Bake in 350° F conventional oven (325° F convection) about 1 hour or until hot. Cut each pan 6 x 4 into 3-inch squares. Serve warm. |
Nutritional Information Per Serving
| Calories — 236 |
Protein — 10.4g |
SatFat — 5.2g |
| Fat — 9.2g |
Carbs — 27.8g |
Fiber — 2.4g |
| Iron — 1.6mg |
Sodium — 586mg |
Potassium — 250mg |
| Zinc — 1.1mg |
Vitamin A — 284IU |
Riboflavin — 0.2mg |
| Niacin — 2.3mg |
Calcium — 194.7mg |
Cholesterol — 25.6mg |
| Vitamin B6 — 0.1mg |
Vitamin B12 — 0.2mcg |
Thiamine — 0.3mg |
| Phosphorus — 187.8mg |
Folate — 64.2mcg |
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