I remember the first time I had a piece of a friend’s perogie lasagna. It was the love child created by all of the best things about perogies and lasagna. I’ve wanted to make one for a while, but after eschewing butter and cheese for so long I wasn’t sure if I’d be able to recreate it. The only change I’d make if doing this again would be to make more onions and not even worry about adding any kind of cheese substitute on top. Maybe some coconut bacon or something instead.
I made this in what I call a half-lasagna pan, something like a 9 by 6 1/2 inch pan. You could also use something like a loaf pan.
- 6-7 lasagna noodles
- 6 medium russet potatoes
- 2 medium onions
- 2 cloves of garlic
- 2 tablespoons vegan cream cheese
- 1-2 tablespoons vegan margarine
- cheddar cheese substitute for topping (optional)
- Preheat oven to 375 degrees.
- Start by getting your potatoes going, I used 6 medium russet potatoes, peeled, chopped and boiled in salted water.
- While the potatoes are cooking slice the 2 medium onions in half-moon slices. Start cooking in a pan with vegan magic or other cooking oil. Salt, and cook until starting to brown. When almost done add chopped garlic cloves.
- When the potatoes are done drain them, but not completely. Mash with an herbed vegan cream cheese (I used Daiya chive and onion cream cheese) and 1 tablespoon of vegan margarine or olive oil. Salt to taste.
- Boil noodles according to package directions
- Butter bottom of the pan, then layer noodles, potato mixture, and then onions. Repeat until top with light potato and onion, top with cheddar cheese sustbstitue, lots of the onions, or maybe even a bacon substitute.
- Bake for 30 minutes, and then enjoy!