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Pierogi Noodle Roll-Ups

Pierogi Noodle Roll-Ups

Serves 6.



  • 8 lasagna noodles
  • 1 tsp olive oil
  • 4 Tbsp butter or margarine (divided use)
  • 1 large red onion, chopped
  • 1 clove garlic
  • 1-14.5 oz can sauerkraut
  • 1 tsp honey
  • 1/2 c water
  • 1 tsp caraway seeds
  • salt and pepper
  • 6 medium potatoes, peeled and quartered
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dry dill
  • 2 c ricotta cheese
  • 1/4 c parsley, minced

Sour Cream Sauce:

  • 1 packet vegetarian beef, brown or chicken style gravy mix (makes one cup gravy)
  • 1/2 tsp dry dill
  • 1 c sour cream


  1. Boil a large pot of salted water and cook the noodles until tender (about 10 minutes). Drain and toss in the olive oil to prevent sticking. In a large skillet over low heat, melt 3 tablespoons of the butter and saute the onions about 5 minutes. Add the garlic and saute another 30 seconds. Remove from heat.
  2. Rinse the sauerkraut and squeeze dry by hand. Place it in a small saucepan with the honey, water, caraway seeds, a dash of salt and pepper, and about 2 tablespoons of the sauteed onion/garlic mixture. Simmer for 5 minutes.
  3. Place the potatoes in a medium pot and add cold salted water to cover. Cook on high until it boils, turn heat down and simmer about 15 to 20 minutes, or until fork tender. Drain and place back in pot. Mash with a potato masher and add the remaining tablespoon of butter, the remaining onion/garlic mixture, the teaspoon of salt, half teaspoon of pepper and the dill. Blend in the ricotta and combine well.
  4. Preheat oven to 350 degrees F and place the sauerkraut mixture in an even layer in the bottom of a 13 x 9 inch baking pan. On a clean surface lay out one noodle and cover it with 1/8 of the potato/ricotta mixture, evenly coating the noodle. Roll the noodle and place it in the lasagna pan, seam side down. Repeat with all 8 noodles.
  5. In a small saucepan, cook the gravy mix according to package directions. When thick, smooth and simmering, turn off the heat and add the dill and sour cream. Stir well and pour over the Pierogi Noodle Roll-Ups. Cook for 30 minutes, sprinkle with minced parsley and serve.

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