One Pot Vegetarian Pierogy Lasagna Recipe

Easy One Pot Skillet Lasagna with Pierogies Recipe

5 from 1 reviews

How do you improve upon perfect lasagna? Simplify it to a one pot meal, make it healthier & turn it into pierogy lasagna! It’s way better than the classic recipe you grew up with.


  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 red bell pepper, deseeded and chopped
  • 1 tablespoon chopped fresh thyme
  • ½1 teaspoon red pepper flakes
  • ½ teaspoon salt
  • 1 ½ cups coarsely chopped mushrooms
  • 1 handful fresh spinach
  • 1 25 ounce jar pasta sauce
  • 1 pound (1 box*) of Mrs. T’s Pierogies** in the flavor of your choice (I used Classic Onion)
  • 3 tablespoons chopped fresh basil
  • 16 ounces (1 tub) cottage cheese
  • 1 cup shredded mozzarella cheese
  • Fresh parsley or basil, for serving


  1. Preheat oven to 350° Fahrenheit
  2. Heat the olive oil in a large oven safe skillet over medium heat.
  3. Add the garlic and cook until fragrant, about 30 seconds.
  4. Add the onion and sauté until soft and translucent, about 4-5 minutes
  5. Now add the red pepper and cook an additional 3 minutes.
  6. Stir in the thyme, red pepper flakes and salt, then add the mushrooms and sauté until soft, about 2 minutes.
  7. Stir in the spinach and cook until dark and softened, about 1 minute.
  8. Transfer skillet contents to a large plate covered with a paper towel.
  9. Spread 1/3 of the pasta sauce in the bottom of the skillet (no need to clean it).
  10. Layer with half of the vegetable mixture, followed by fresh basil, and then half of the cottage cheese. Cover with six pierogies.
  11. Spread another 1/3 of the pasta sauce over the pierogies. Add the remaining vegetable mixture and the remaining cottage cheese.
  12. Add another layer with the remaining pierogies and cover with the remaining pasta sauce. Top with the shredded mozzarella.
  13. Place skillet on a baking sheet and bake for 40 minutes. Top with fresh parsley or basil and serve warm.


*You may need more than one box of pierogies depending on the size of your skillet.

**Either thawed or frozen pierogies work in this recipe.