Pierogi Lasagna and Chardonnay

Folks from Pittsburgh love their pierogis. I have fond memories of my mom making homemade pierogis when I was a small child. I do not have the time or patience to follow her tradition. Instead, I make pierogi lasagna. Not only is this delicious meal quick and easy to prepare, it pairs nicely with an oaked Chardonnay. Since pierogis are loved by Pittsburgh folks, I found it appropriate to select a wine from Pittsburgh’s very own Refucilo Wines! The wine they produce comes to us from IG Los Chacayes, Tunuyán, Valle de UCO, Mendoza, Argentina. However, for anyone in Pittsburgh, it only requires a quick trip to the North Side of Pittsburgh to get it. (Or you can have it shipped to you!)

I selected Refucilo 2018 Grand Reserve Single Vineyard Chardonnay. The wine is fermented in concrete vats with 10% whole bunches before it is aged for 14 months in second use French oak barrels. The wine has just the right amount of oaked wine characteristics of honey and vanilla that perfectly balances out the acidic characteristics of green apples and pears.

Now that you know all about the wine, I share my pierogi lasagna recipe with you below. Cheers!

INGREDIENTS

· 12 lasagna noodles

· 6 cups mashed potatoes

· 2 sweet onions, thinly sliced

· 2 cups cheddar, shredded or grated

· 1/2 cup (1 stick) butter

· salt and pepper, to taste

PREPARATION

· Preheat oven to 375ºF and grease a 9x13 inch baking dish with butter or nonstick spray.

· Cook lasagna noodles according to package directions and set aside.

· In a large skillet add onion, butter, salt, and pepper. Sauté on medium heat until soft, about 10 minutes.

· Place 3 lasagna noodles on the bottom of greased baking dish. Layer 1/3 of total mashed potatoes on top of noodles, followed by 1/4 of the sauteed onions, and 1/3 cup of cheese.

- NOTE: Another option is to mix the mashed potatoes, onion and cheese all together and then add the mixture between the noodles.

· Repeat layers until a total of 4 layers of noodles and 3 layers of potato mixture have been placed (with a layer of noodles on top).

· Top lasagna with 1 cup of cheese and remaining sauteed onions.

· Cover with aluminum foil and bake for 30 minutes or until hot and bubbly. Serve hot and enjoy!