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Lazy man's Perogies Gluten free

Lazy man's perogies are my husband's comfort food and he asks for this dish more often than anything else. It is easy  to make and is great reheated so I make a big enough pan to last several meals.

I am so happy that I can buy good gluten free lasagna  noodles that no one can tell the difference from the regular wheat ones. I buy the Tinkyada brand readily found in most grocery stores.

I never measure ingredients for this, so I paid a little extra attention last time I made it so I could post a more accurate recipe. (you can make this any size pan you wish, just adjust the ingredient amounts)

You need ... for a 9 x 12 inch baking dish
  • box of  lasagna noodles 
  • one large container of  creamed cottage cheese 
  • one egg yolk
  • 'ready to eat' farmer sausage (optional) 
  1.  I don't pre-cook my lasagna noodles - you can if you like. 
  2. Place sliced sausage on bottom of baking dish.  Cover with noodles - note which way you lay them. 
  3. Mix 1 egg yolk into the cottage cheese  and 1/2 teaspoon of salt. Spread over noodle layer. 
  4. Top with another layer of noodles laying them crosswise from first layer. 
  5. Make gravy  (see recipe below) and  spread over top of second layer of noodles
  6. Cover loosely with a sheet of tin foil and bake for about 40 minutes at 350 degrees F. 
  7. Remove from oven and let it sit for a few minutes before serving .  
  • 2 tablespoons butter 
  • 1/2 medium sized onion finely chopped
  • 1/2 teaspoon of salt 
  • 1/4 teaspoon pepper
  • 2 cups of half and half 
  • 1 tablespoon potato starch
  1. Cook chopped onion in butter in saucepan on stove element, until onions begin to golden.
  2. Mix potato starch with half-and-half  and salt and pepper - add to chopped onion 
  3. Cook, stirring, until it thickens 
  4. Remove from heat and pour over the top layer of lasagna noodles.


  1. I love this idea. I don't eat gluten free but would make it with regular noodles. Being Polish I love perogies and being a senior I love "lazy" any thing these days! Will be giving this a try for sure!

  2. Thank you for this wonderful idea. My daughter LOVES perogies but has recently found gluten to be problematic. Will be trying this recipe very soon.

  3. Please explain what you mean by potato starch. Thanks

    1. It comes in a bag or a box just like corn starch, but it's made from potatoes. I'm guessing it would work fine with corn starch if you can't find potato starch.

    2. Yes... Chantelle is right .. it is a starch, like cornstarch but made from potatoes instead of corn. I like it better than cornstarch because of it's texture and better thickening hold. I learned to use potato starch as sauce/gravy thickening from the hospice kitchen my mom was in.. If you don't have potato starch, then I prefer to use 1 part cornstarch to 3 parts sweet rice flour. Of course if you don't need to be gluten free, then regular wheat flour is great.


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