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Crystal

Perogy Casserole

Less labour intensive than homemade perogies, this dish marries the cheesy goodness of my vegan ricotta with comforting mashed potatoes layered between lasagna noodles, topped with a buttery mix of golden fried onions and vegan sausage rounds. Top this with a dollop of vegan sour cream with chives and you have yourself a meal!
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Casserole
Cuisine: Canadian Ukrainian
Ingredients Method

Ingredients
  

  • 2 cups mashed potatoes mashed with vegan butter, milk
  • 1/2-1 cup vegan cheese of choice optional
  • 3 green onions chopped and divided.
  • 1.5 cup vegan ricotta see link below, thinned as necessary with non dairy yogurt or milk
  • 16 lasagna noodles
  • 4 vegan sausages
  • 1 medium onion chopped
  • Vegan butter/oil for frying & drizzling

Method
 

  1. Preheat oven to 375'F
  2. Cook lasagna noodles per package directions. Rinse under cool water and drain, set aside.
  3. Make mashed potatoes (or use leftovers). If making, you will need about 6 medium potatoes. Mash in the way you normally would serve mashed potatoes (with butter, salt, pepper, and milk).
  4. Stir 2 chopped green onions and shredded vegan cheddar into the potatoes (optional, you can leave this cheese out if you don't like vegan cheese - we found the Daiya block of cheddar, shredded, worked well in this recipe).
  5. In a large pan saute the onion and the sausage in some good quality vegan butter and/or oil until the onion is golden.
  6. Thin your ricotta to an easily spreadable consistency, if needed. (if you over-thin it, just add 1/2-1 tsp ground flax to help thicken it back up)
Assembly
  1. Butter bottom and sides of a 9x13 pan
  2. Arrange 4 lasagna noodles on the bottom of the pan.
  3. On top of these noodles spread 1 cup of the mashed potatoes evenly to cover the noodles.
  4. Layer 4 more noodles atop the potatoes
  5. On those noodles evenly spread the ricotta mixture.
  6. Layer 4 more noodles atop the ricotta
  7. Spread 1 cup of the mashed potatoes to evenly cover the noodles.
  8. Layer 4 more noodles atop the potatoes
  9. Evenly arrange the sausage and onion mixture on top of the top noodles.
  10. For added richness, drizzle 1-2 tsp melted vegan butter over the top.
  11. Bake for 25-35 minutes or until sausages are sizzling and the edges of the noodles are beginning to crisp.
  12. Serve with vegan sour cream, bacon bits, and chopped chives or green onions.