WINNIPEG – Are you tired of the same old side dishes to go along with your turkey? Here is a recipe for perogy lasagna.
1 lb ground beef/pork
1 jar tomato sauce
500ml 2% cottage cheese
250 ml sour cream
2 cups shredded mozeralla cheese
Large casserole dish
Brown the meat, add tomato sauce (the ratio from meat to sauce is 3 parts sauce to two parts meat).
Pour half the mixture into a casserole dish.
Cut frozen perogies into fours and add a layer of the pergoies on top of the meat mixture.
Mix together cottage cheese/sour cream/ eggs.
Add half of the mixture on top of the perogies.
Add cheese (shredded)
Then repeat to make a second layer.
Place the casserole into a 350 degree oven for one hour. Allow to cool for 10 minutes.
Garnish with parsley, or any fresh herb you like.