Pierogie Lasagna Rolls

So the other day I had my first lasagna roll, it was delicious, and each roll was a nice serving size. Well I have to say as soon as I saw how easy it was to assemble the rolls my brain started turning with other options I could use as a stuffing and it hit me...Pierogies. The last time I made pierogies I made homemade pasta, homemade filling, hand cut, filled and crimped each individual one. Yes it took me the better part of a day, yes they were delicious, yes it has been a long time since I made them because it is such a process. This recipe still takes a solid hour to put together but it is worth it and I am so excited I had this brain child to use when I want pierogies now! These rolls brought many "Oh Yea's" from both my taste tester and myself.

Pierogie Lasagna Rolls: Serves 12

12 Lasagna Noodles
2 lbs Red Potatoes - Peeled & Cubed
1/4C Sour Cream (I use Daisy's Light)
2TB Butter
1/4C Milk
4oz Cheddar Cheese - Shredded
2lbs Large Onions - Thinly Sliced
2TB Olive Oil
1.5lbs Cauliflower
2.5C Chicken Stock
3TB Flour
Salt & Pepper

Everyone knows a healthy amount of onions makes for a great pierogie dinner! My plan is to use the onions as a sauce over the rolls. So in a large saute pan heat 1TB of olive oil over medium heat then add the sliced onions with a pinch of salt. Caramelize the onions for at least 30 minutes until they turn a deep golden brown. Next add the flour to the onions with 1-2TB of the chicken stock and allow the flour to cook down with the onions for a minute or so, be careful not to let the flour burn. Add the remaining chicken stock, stir to incorporate the flour and bring the sauce up to a boil, once boiling reduce to a simmer continuing to stir and allow the sauce to thicken for 6-8 minutes. Set to the side.

Now for the rolls...First bring a large pot of salted water to a boil and cook the lasagna noodles until they are al dente.

Second, in another large pot place the potatoes and cover with cold water, shake around and drain to release any excess starch. Cover with cold water again, approx 1" above the potatoes, add salt and bring to a boil. Cook until the potatoes are fork tender and drain.

While the potatoes and noodles are cooking toss the cauliflower with the remaining olive oil and some salt and pepper. Place on a greased cookie sheet and bake for 25-30 minutes at 375° until the cauliflower starts to brown. Remove from the oven and in a stand mixer beat until it breaks into small even chunks. (Note if you do not have a stand mixer you can use a regular electric hand mixer or a potato masher).

Now that the potatoes are done cooking place them in the stand mixer with the cauliflower, add the sour cream, milk, butter & some salt and pepper and mix/mash until smooth. Stir in the cheddar cheese and get ready to make the rolls!

Place about 1/3 of the onion sauce into the bottom of a 13x9 pan. Then place a healthy 1/4C of the filling onto each lasagna noodle, spread it out to fill all of the noodle except the last inch. Roll the noodle from the filled end to the empty and place seam side down in the 13x9 pan. Repeat with remaining filling and noodles and when done pour the remaining onion sauce over the top of the pierogie rolls. Place in a 350° oven for 35-40 minutes, the sauce should be bubbling.

Serve and Enjoy! I like to serve with a little sour cream on the side for dipping!

Tip: I had time in the early afternoon to make this but didn't want to serve it until dinner, so I did all of the assembly and put the dish into the refrigerator without baking, then when I was ready to have dinner I popped it in the oven 40-45 minutes before we were ready to eat and it was perfect!

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WW:6 Points Plus / 1 roll
9 Points Plus / 1.5 rolls
13 Points Plus / 2 rolls