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Polish Lazanki
This version of lazanki, the classic Polish pasta with mushrooms, cabbage, and kielbasa, uses broken lasagna sheets in place of traditional homemade noodles.
👥 6 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Emily Ziemski📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●pan
- ●skillet
- ●dutch oven
- ●oven
- ●pot
📝 Preparation Steps
1
If using fresh pasta, cut 8 oz. fresh lasagna sheets crosswise into sixths, then in half once or twice to create a rough square shape; set aside. If using dried pasta, snap 9 oz. dried lasagna noodles (about 11) into pieces of a similar size and shape; set aside.
2
Place half (about 5 cups) of 1 small head of green cabbage (1½–2 lb.), thinly sliced, in a medium bowl and sprinkle 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt over. Massage salt into cabbage with your hands until cabbage begins to soften and wilt, about ⏱️ 4 minutes, depending on how aggressive your massage techniques are. Set aside.
. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp. (or more) extra-virgin olive oil2 Tbsp
3
Toast 1 tsp. fennel seeds and 1 tsp. mustard seeds in a small saucepan over medium-high heat, stirring often, until fragrant, about ⏱️ 3 minutes. Add 5 garlic cloves, coarsely chopped, and 1 cup heavy cream and bring to a simmer. Immediately remove from heat and let sit until cream is infused with flavor, 5–⏱️ 7 minutes. Strain through a fine-mesh sieve into a small bowl; discard solids. Set infused cream aside.
. fennel seeds1 tsp. (or more) extra-virgin olive oil2 Tbsp. mustard seeds1 tspheavy cream1 cup
4
Heat 2 Tbsp. extra-virgin olive oil in a large skillet or a medium Dutch oven over medium-high. Cook one 13-oz. link kielbasa, halved lengthwise, sliced into ¼"-thick half-moons, and cook until browned, 5–⏱️ 8 minutes. Using a slotted spoon, transfer to another small bowl, leaving fat in pan.
. (or more) extra-virgin olive oil2 Tbsp13-oz. link kielbasa, halved lengthwise, sliced into ¼"-thick half-moons1
5
Arrange 1 lb. oyster mushrooms, torn into large irregular pieces, in pan in a single layer and cook, undisturbed, until mushrooms start to take on a bit of color underneath, 7–⏱️ 9 minutes. Season with a pinch of salt and freshly ground pepper and continue to cook, turning and pressing occasionally, until golden brown all over, 5–⏱️ 8 minutes more. Transfer mushrooms to bowl with kielbasa.
. (or more) extra-virgin olive oil2 Tbsp. oyster mushrooms, torn into large irregular pieces1 lbFreshly ground pepper
6
Place remaining cabbage (about 5 cups) in same pan and season with a pinch salt; drizzle in more oil if pan looks dry. Cook, stirring occasionally, until cabbage is wilted and decreased in volume and browned around some of the edges, 12–⏱️ 15 minutes. Add reserved infused cream, half (about ½ cup) of 1 bunch dill, coarsely chopped, and reserved salted cabbage. Cook, stirring often, until combined and liquid reduces slightly, about ⏱️ 5 minutes. Remove from heat and return kielbasa and mushrooms to pan.
bunch dill, coarsely chopped (about 1 cup), divided1
7
Meanwhile, cook pasta squares in a large pot of boiling salted water until al dente, about ⏱️ 3 minutes if using fresh or according to package directions if using dried. Drain, reserving 1 cup pasta cooking liquid.
8
Transfer pasta to pan with kielbasa and mushrooms and toss, adding pasta cooking liquid a splash at a time, until combined and a glossy, thick sauce forms. Taste and season with more salt and pepper if needed.
9
Divide lazanki among shallow bowls and top each with a dollop of sour cream (if using) and remaining dill.
Sour cream (for serving; optional)
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