Pierogi Lasagne Bake

Method

1. Preheat the oven to 190 °C. Peel the potatoes, cut into large chunks and boil in salted water in a 18 cm pot over medium heat for 18 min. When a fork slides in easily, drain.

   Add in this stepPotatoes (floury) 400 g

   medium heat

2. Cook the bacon, cut into 1 cm strips, in a 20 cm frying pan over medium heat. Once the fat runs, add the sliced onion and cook together, 10 min in all, until the onion is golden and the bacon crisp. Turn off the heat.

   Add in this stepBacon 80 gOnion 1

   medium heat

3. Mash the hot potatoes with the butter, milk, cheese, salt and pepper. Stir in half the bacon and onion. It should be soft enough to spread with a spoon; if it is stiff, add milk 1 tbsp at a time.

   Add in this stepButter 24 gMilk 80 mlTwaróg cheese (or ricotta or cottage cheese) 160 gSalt ¾ tspBlack pepper to taste

4. Bring a 22 cm pot of salted water to the boil and cook the lasagne sheets over high heat for 7 min. Lay them out one by one on a lightly oiled tray; if they overlap they stick together.

   Add in this stepLasagne sheets 5

   high heat

5. Butter a 20×15 cm baking dish and lay in a third of the sheets. Spread with half the potato filling, then another layer of sheets, the rest of the filling and a final layer of sheets. Scatter over the remaining bacon and onion and the cheddar. Trim the sheets with scissors to fit the dish. Assembling takes about 10 min.

   Add in this stepButter 6 gGrated cheddar 80 g

6. Bake on the middle shelf of the preheated oven for 25 min, until the cheese is bubbling and the edges are deep golden. Leave to stand for 10 min before cutting so the layers hold. Top each piece with sour cream and chives.

   Add in this stepSour cream 4 tbspChives 2 tbsp

   oven