Discover the best of both worlds with this innovative Perogy Lasagna recipe. This creative fusion dish combines the comfort of traditional perogies with the layered goodness of Italian lasagna. Ground veal provides a delicate, rich flavor base, while the tomato sauce, enhanced with fresh basil, brings bright Mediterranean notes to the dish. The combination of melted mozzarella and crispy breadcrumb topping creates an irresistible golden crust that adds wonderful texture to every bite. Perfect for feeding a crowd or when you want to try something uniquely different, this dish bridges the gap between Polish and Italian comfort foods in the most delicious way possible.
[Instructions]:
1. Preheat oven to 400 F. Spray a 9×6 rectangular oven safe pan with cooking spray and set aside.
2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
3. In a large sauce pan, over medium heat, heat oil. Add garlic and onions and sauté until translucent, 1- 2 minutes.
4. Add ground veal and cook until brown, 6-8 minutes.
5. Add tomatoes and season with salt and pepper. Reduce heat to medium low and simmer for 20-25 minutes. Turn off heat and mix in fresh basil.
6. Line the bottom of the pan with a cup of sauce. Add perogies and top with remaining sauce.
7. Sprinkle mozzarella evenly on top and drizzle with breadcrumbs.
8. Bake for 10-15 mins until cheese has melted and golden brown.
9. Let stand for 5 mins before serving.
[Ingredients]:
1 bag of Holy Perogy!™
2 tbsp. Oil
2 Large garlic cloves (minced)
1 Medium onion (minced)
1 lb. Ground veal
1 can (796ml) Crushed tomatoes
¼ cup Fresh basil (chopped)
Salt and fresh ground pepper
1 ½ cup Mozzarella (shredded)
1 tbsp. Italian bread crumbs
[Possible Toppings]:
Chili Peppers
Feta
Fresh Basil
Parmesan Cheese
