Grandma’s "Full Heart" Pierogi Lasagna (A Slovak Tradition for an Italian Table)

Grandma’s "Full Heart" Pierogi Lasagna (A Slovak Tradition for an Italian Table)

As her oldest grandson, I have had a front-row seat to the magic of our family’s Christmas Eve for decades. It is the quintessential Italian-American scene: the noise level is incredible, the seafood is endless, the tables are crowded, and food is the ultimate language of love across the generations.

My grandma is the heart of it all. Even though she is Slovak, she has spent a lifetime embracing the immense labor of love that is the traditional Feast of the Seven Fishes for my Italian grandfather. It is a true act of devotion to see her frying smelts and preparing baccalà every year. But, she always found a way to weave her own heritage into the meal, too.

Honestly, her "Pierogi Lasagna" is a stroke of genius born out of necessity. As our family grew to 13 grandkids and now 7 great-grandkids (and counting!), the idea of her making hundreds of individual, handmade pierogi while simultaneously managing a complex seafood feast became impossible.

This casserole became the perfect bridge between my grandparents' two worlds. It takes those comforting Slovak flavors I associated with her kitchen—buttery potatoes, sharp cheese, and sweet caramelized onions—and layers them in the beloved Italian format of lasagna. It is hearty, meatless (perfect for the Vigilia), and easily feeds our sprawling, hungry crowd.

I’m proud to share this recipe that is so worthy of my grandma’s full heart and her bustling holiday table.

This recipe makes one VERY substantial, deep-dish 9x13 casserole. Given the size of your tribe, you might need two! It’s rich, comforting, and always the first thing to disappear at a buffet.

Yields: 12-16 hearty servings | Prep time: 45 mins | Bake time: 50-60 mins

Ingredients:

The "Liquid Gold" (Onions):

  • 2 very large yellow onions (or 3 medium), thinly sliced into half-moons
  • 1 stick (8 Tbsp) unsalted butter, divided (half for onions, half for assembly)
  • A pinch of sugar (helps caramelization along)
  • Salt

The Potato Filling:

  • 4 lbs Yukon Gold potatoes (best for creamy texture), peeled and chopped into 1-inch chunks
  • 8 oz (1 block) full-fat cream cheese, softened to room temperature
  • 1 cup full-fat sour cream
  • 4 cups (approx. 1 lb) Sharp Cheddar Cheese, freshly shredded (Crucial: Do not use pre-shredded bagged cheese; it won't melt correctly)
  • 1 Tbsp kosher salt (potatoes need lots of salt!)
  • 1 tsp freshly ground black pepper
  • Optional: 1/4 cup chopped fresh chives for color inside

The Pasta & Topping:

  • 1 lb box lasagna noodles (the wavy kind add nice texture here)
  • ½ cup grated Parmesan cheese (A little Italian nod for the topping)

Method:

1. The Labor of Love (Caramelizing Onions): Do not rush this step. In a large, wide skillet, melt 4 Tbsp (½ stick) of the butter over medium-low heat. Add the sliced onions, a big pinch of salt, and the pinch of sugar. Cook slowly, stirring every 5-10 minutes, until they are very soft, deeply sweet, and a rich golden-brown color. This will take about 30 to 40 minutes. Set them aside.

2. The Potato Filling: While the onions are working, put the peeled potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until very fork-tender (about 15-20 mins). Drain thoroughly. Return the hot potatoes to the pot. Immediately add the softened cream cheese, sour cream, salt, and pepper. Mash until creamy (a few lumps are okay for rustic texture). Fold in the 4 cups of shredded sharp cheddar (and chives, if using) with a strong spoon until melted and combined. Taste it—it should be cheesy and highly seasoned.

3. Prepare the Noodles: Boil the lasagna noodles in heavily salted water according to package directions for al dente (they will cook more in the oven). Drain and rinse gently with cool water so they don't stick together. Lay them flat on parchment paper if you have the counter space.

4. Assembly: Preheat oven to 375°F (190°C). Grease a deep 9x13 baking dish generously with butter or cooking spray. Melt the remaining 4 Tbsp of butter in a small bowl.

  • Bottom Layer: Lay 3-4 noodles lengthwise across the bottom, overlapping slightly to cover the base.
  • Filling 1: gently spread half of the cheesy mashed potato mixture over the noodles. (An offset spatula works great here so you don't tear the noodles underneath).
  • Onions 1: Sprinkle half of your sweet, golden onions evenly over the potatoes. Drizzle lightly with a teaspoon of the melted butter.
  • Middle Layer: Add another layer of lasagna noodles.
  • Filling 2: Spread the remaining half of the potato mixture.
  • Onions 2: Sprinkle with the remaining onions.
  • Top Layer: Finish with a final layer of lasagna noodles.
  • The Finish: Brush the top noodles generously with the rest of the melted butter. Sprinkle evenly with the Parmesan cheese.

5. Bake: Cover the dish tightly with foil (tip: spray the underside of the foil with oil first so the cheese doesn't stick to it). Bake for 30 minutes covered. Remove the foil and bake uncovered for another 20-30 minutes, or until the dish is bubbling hot and the top noodles are golden brown and crispy on the curled edges.

IMPORTANT REST: Let the lasagna rest on the counter for at least 20-30 minutes before cutting. If you cut it too soon, the layers will slide apart.

Grandma’s Tips for a Big Crowd:

  • Make Ahead (A lifesaver!): You can assemble this entire dish up to 2 days before Christmas Eve and keep it tightly covered in the fridge. You will need to add about 15-20 minutes to the covered baking time if starting with a cold casserole.
  • Christmas Day Breakfast: If by some miracle there are leftovers, pan-fry a slab of this in butter until crispy on both sides and serve it with a fried egg for Christmas morning breakfast.
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