Lazanki is my family recipe for a traditional Polish pasta dish, and it was one of my childhood favourites - easy to make and just right for a family dinner. All you need is square pasta, sauerkraut, kielbasa sausage, and a few mushrooms.
Can’t find Lazanki pasta? Don’t worry. Fresh lasagne sheets cut into small squares do the job perfectly. It’s honest, warming comfort food, and I think it will earn a place at your table too. Smacznego! For another cosy pasta bake, take a look at my Butternut Squash Mac and Cheese.
- Try my Bigos Królewski - Polish Hunter’s Stew and Authentic Polish Braised Cabbage
- Try my Marry Me Pasta and Hearty Tuscan Sausage Pasta
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What is Lazanki?
Lazanki is a traditional Polish pasta dish made with square-shaped pasta, sauerkraut, and often combined with mushrooms, onions, and smoked sausage. This hearty and flavorful dish dates back to the 16th century, when it was popular among the Polish gentry. Over the centuries, it became a staple in Polish homes, much-loved for its simplicity, versatility, and comforting flavors.
As a classic example of Polish comfort food, Lazanki showcases the country’s rich culinary heritage and the use of humble ingredients like cabbage and pasta, which are central to many Polish dishes. It is enjoyed throughout the year and is especially popular during festive seasons like Christmas. Whether made with a basic combination of pasta and cabbage or enriched with meats and mushrooms, Lazanki remains a much-loved part of Poland’s culinary tradition, reflecting its history and love for hearty, satisfying meals.
Regional Variations of Lazanki
There are many variations of Lazanki across different regions of Poland, each adding its unique twist to this much-loved dish. For example, in the eastern regions of Poland, it is common to add fried cabbage, which gives the dish a slightly sweet and caramelized flavor. In the western parts of the country, tomato paste is often incorporated, adding a hint of tanginess and a rich, red color to the dish.
In addition to these regional differences, many households have their own special touches. Some families prefer to use fresh cabbage instead of sauerkraut, offering a milder flavor and a softer texture. The use of fresh cabbage can make Lazanki lighter and more suited for those who prefer a less tangy taste. Other popular variations include adding ingredients like bacon for a smoky depth, cheese for creaminess, or even a dollop of sour cream to bring a richer and tangier dimension to the dish.
Lazanki in Festive Celebrations
Lazanki is not just an everyday comfort food; it also holds a special place in Polish holiday traditions. It is often served during the Christmas season, especially as part of the traditional Wigilia (Christmas Eve) dinner. During this festive occasion, Poles prepare Lazanki with mushrooms, cabbage, and sometimes with poppy seeds, reflecting the simplicity and humility that the Christmas Eve meal represents. The dish’s warming, hearty qualities make it perfect for the cold winter months and a favorite during family gatherings and celebrations.
Beyond Christmas, Lazanki is enjoyed during other special occasions and is a much-loved dish for communal and family meals throughout the year. Its popularity isn’t confined to Poland alone; the dish is also well-known in other Eastern European countries such as Ukraine, Belarus, and Russia. In these countries, similar versions of the dish exist, often under different names, but retaining the same core elements of pasta, cabbage, and mushrooms. This widespread popularity highlights Lazanki’s role as a comforting, versatile dish that transcends borders, adapting to various local ingredients and culinary traditions across Eastern Europe.
Polish Sausages Perfect for Lazanki
When preparing Lazanki, the type of Polish sausage you choose can greatly influence the flavor of the dish. Here are some traditional Polish sausages that work perfectly: For a lighter, spring-fresh pasta, try my wild garlic and orange pesto pasta.
- Kiełbasa Toruńska: A milder, slightly spiced sausage, Toruńska is typically smoked and made from finely ground pork. It has a delicate flavor and tender texture, which blends well with the tanginess of sauerkraut and the earthiness of mushrooms, enhancing the overall harmony of the dish.
- Kiełbasa Krakowska: Known for its firm texture and smoky flavor, this sausage originates from Kraków and is made from high-quality pork seasoned with pepper, garlic, and nutmeg. It’s often served cold, but its rich, smoky profile makes it an excellent addition to Łazanki, providing a savory, well-rounded flavor.
- Kiełbasa Podwawelska: A popular smoked sausage, Podwawelska is mildly seasoned and has a smooth texture. It’s versatile and works well in various dishes, adding a delicate smokiness and a slight sweetness to Łazanki.
Chef’s tip: season with the classic Polish trio - a bay leaf, a few allspice berries and a pinch of caraway seeds (kminek) - for real depth. If you use dried mushrooms (a must for the Christmas Eve version), soak them overnight and save the soaking water: it is pure flavour, so cook the sauerkraut in it rather than plain water.
Recipe Card for Lazanki
Authentic Lazanki - Polish Pasta with Savory Cabbage & Sausage
Equipment:
- 1 Hybrid Non Stick Frying Pan
- 1 Colander
- 1 Medium sized pot
Ingredients:
- 400 g Lazanki pasta - (You can use any other type of square pasta, cut fresh lasagne sheets or pappardelle works good as well)
- 350 g Polish Smoked Sausage - Kielbasa
- 300 g Sauerkraut
- 300 g White cabbage
- 200 g White mushrooms
- 2 Onions - medium sized, small dice
- 5 tbsp Vegetable Oil
- 2 Bay leaves
- 2 Allspice Berries - (They add a beautiful aroma to the dish)
- Black pepper - to taste
- Salt - to taste
Instructions:
- To begin, place sauerkraut, bay leaves, and allspice in a medium pot and add enough water to cover the contents. You may also use water from the jar. Cook for 20 minutes, then drain the sauerkraut and set it aside to cool.
- In a large frying pan, preheat vegetable oil over high heat. Add sliced sausage and cook until browned, approximately 5 minutes. Transfer the sausage to a plate, but keep the oil in the pan.
- Reduce heat to medium and add diced onions. Fry until translucent, around 5 minutes, then add mushrooms and increase the heat. Cook for an additional 5 minutes.
- Next, add diced cabbage and continue cooking for another 10 minutes, then reduce the heat to medium.
- Once the sauerkraut has cooled, chop it up and add it to the pan. Add fried sausage and combine all ingredients.
- Cook pasta until al dente, then add it to the pan and combine. Season with salt and black pepper to your liking. Smacznego!
Notes:
- Pasta Choice: While traditional Lazanki is made with specific square pasta called Lazanki, you can use Lasagne sheets cut into squares instead. If not available you can still prepare this dish with any pasta you have on hand.
- Mushroom Varieties: If you’re looking to elevate the earthy flavours of this dish, consider incorporating wild mushrooms. Varieties like porcini (also known as cep) or boletus can be a fantastic addition, offering a robust and deep flavour profile.
- Sauerkraut Draining: Ensure the sauerkraut is well-drained after cooking to prevent the dish from becoming overly watery.
- Sausage Varieties: While smoked sausages like kielbasa are recommended, feel free to use any type of sausage. For a vegetarian twist, you can even omit the sausage altogether.
- Serving Temperature: This dish is versatile, suitable for serving both hot or cold. It’s an excellent choice for leftovers or meal prepping.
- Garnishing: Enhance the dish’s flavour and texture by topping it with chopped fresh herbs like parsley or dill.
Nutrition:
Love smoked sausage? Try my Leczo.
What to Serve With Lazanki
🍽 Lazanki is a hearty one-pan meal, so it needs little more than a crisp side - a fresh surówka (celeriac salad) or a bowl of tangy ogórki kiszone. For a bigger spread, start with a bowl of żurek.
FAQ for Lazanki
What pasta do I use for lazanki?
Traditional łazanki are small squares or diamonds of egg pasta. You can buy dried łazanki, or use farfalle (bow-tie) pasta, or simply cut fresh lasagne sheets into little squares.
Can I use fresh cabbage instead of sauerkraut?
Yes. Sauerkraut gives the classic tangy version, but many cooks use fresh white cabbage for a milder, softer result - or a mix of both. If your sauerkraut is very sour, rinse and squeeze it first.
What sausage is best for lazanki?
Polish smoked kiełbasa is traditional and gives the best flavour, but you have options: smoked bacon (boczek), a little minced meat, or even chorizo all work beautifully. Fry the meat until the edges catch, then cook the onion and mushrooms in the rendered fat for real depth.
Can I make lazanki vegetarian?
Absolutely - leave out the sausage and lean on dried mushrooms instead. In fact the meat-free version, made with soaked dried mushrooms, is the traditional dish for Polish Christmas Eve (Wigilia). The sauerkraut, onion and mushrooms carry plenty of savoury depth on their own.
Can I make it ahead or freeze it?
Yes - łazanki reheats beautifully and the flavour deepens overnight. It also freezes well, so it is great for batch cooking.
Do I need to rinse the sauerkraut?
Taste it first. If your sauerkraut is very sour, give it a quick rinse and squeeze for a milder dish; if you love the tang, just squeeze out the excess liquid and keep it as it is. You can even add a splash of the brine back in for extra sharpness.
How do I get the deepest, most traditional flavour?
A few small steps make all the difference: fry the shredded cabbage in a little fat before you braise it, use dried or wild forest mushrooms (a must at Christmas) rather than fresh, and season with caraway plus a pinch of marjoram. That is how many Polish families make theirs truly special.
Should I use fresh cabbage or sauerkraut?
Both are traditional and it comes down to taste. Fresh (sweet) cabbage gives milder, softer łazanki; sauerkraut (kapusta kiszona) makes it pleasantly tangy. Many cooks use half and half for the best of both. Whichever you pick, fry the cabbage in a little fat first, then braise it - it deepens the flavour a lot.
Can I add meat to łazanki?
Yes. Alongside or instead of the sausage, browned minced meat or diced smoked bacon (boczek) both work beautifully. A few pieces of crisp pork crackling (skwarki) in place of the oil is a lovely old-school touch.
More Polish Comfort Classics
If łazanki hits the spot, you will love more of my Polish home cooking. Try my Polish braised cabbage or roll it up in Gołąbki (stuffed cabbage rolls), tuck into flaky Kapuśniaczki, or make a batch of pierogi ruskie. It is also lovely next to crispy kotlety schabowe.
A Few Words from the Chef
I hope you enjoyed this delicious Polish dish. Drop a comment below to let me know how you liked Lazanki Pasta!
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